Elk Rib Chops are, on their own a delicious cut of meat. Cut from our deeply red and lean Elk French Racks these beautiful thick-cut bone-in chops are amazing searing on a smoking hot cast iron pan. This recipe adds a little extra flavor because let's face it, butter makes everything better.
2 Elk Rib Chops
3 tablespoons extra virgin olive oil (or butter)
For the Rosemary Butter:
4 tablespoons unsalted butter (room temperature)
1 teaspoon fresh rosemary (finely chopped)
1/2 teaspoon thyme (finely chopped)
generous pinch kosher salt
generous pinch pepper
Step 1) Make the butter:
In a small bowl add the butter and beat with a fork until smooth and creamy. Add the rest of the ingredients and mix well. Turn the butter out onto a piece of plastic wrap and form into a small "log" no more than one inch thick. Wrap and place in the refrigerator for at least 2 hours.
Step 2) Cook the Rib Chops: In a cast iron pan (if available) add the olive oil (you can also use butter) and heat to medium-high heat. Add the chops to the pan and cook for 2 minutes (or until the undersides are golden brown). Flip and cook until the other side is also golden brown.
Step 3) Add Butter & Let Rest: After you've removed the Rib Chops from the pan place 1 tablespoon of butter on top of each and cover them with foil to keep warm. Let them rest for 5-10 minutes and then serve.