Elk Rib Chops with Rosemary Butter

Name: Elk Rib Chops with Rosemary Butter
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 Elk Rib Chops; 3 tablespoons extra virgin olive oil (or 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

Feb 13, 2020Jackson Hole Buffalo Meat Admin

Elk Rib Chops with Rosemary Butter

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Jackson Hole Buffalo Meat Co

Servings

Prep Time

15 minutes

Cook Time

5-10 minutes

Cooking them in a smoking-hot cast iron pan creates a beautiful sear, locking in their natural juices while developing a flavorful crust. To complement the meat’s bold character, this recipe introduces a touch of indulgence with a luscious butter finish — because let’s be honest, butter has a way of making everything even more delicious.

Rib chop with asparagus and rosemary butter

Ingredients

For the Elk

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

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Directions

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.
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.
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.

Elk Rib Chops with Rosemary Butter