Named for Bill Pickett, the legendary 101 Ranch Wild West Show cowboy credited with developing bulldogging, the rodeo event now known as steer wrestling. Pickett made his name by leaping from horseback, grabbing a steer by the horns and bringing it to the ground with pure grit and nerve. We like to think this ribeye honors that same spirit: bold, tough, and seared hot in cast iron. After all, Bill Pickett didn’t just chase dinner. He probably would’ve wrestled it first.

Ingredients

• 1 ribeye steak, 1–1½" thick
• Kosher salt
• Black pepper
• 1–2 Tbsp high-heat oil (Avocado or Grapeseed)
• 3 Tbsp butter
• 3 garlic cloves, smashed
• 2–3 sprigs fresh thyme
• 1 sprig rosemary and or thyme, optional 

Directions

1. Pat steak dry and season generously with salt and pepper. Let sit 20–30 minutes (To get to room temp. or close to it)
2. Heat cast iron skillet over medium-high heat until hot. Add oil, swirl to coat, then sear steak 3-4  minutes per side, or use your cowboy judgment.
3. Reduce heat slightly. Add butter, garlic, thyme and rosemary. Tilt pan and spoon melted herb butter over steak for 1 minute, flipping once.
4. Cook to desired temperature:
   Rare: 120–125°F
   Medium rare: 125–130°F
   Medium: 135–140°F
5. Anything more done than that, pack up your stuff and get off the ranch!
6. Rest 5–10 minutes before slicing. Spoon pan butter over top and finish with flaky salt, if desired.