Moink in the Wild: Bone-In French Ribeye Steak with Mushroom and Thyme Compound Butter

We were happy to partner with Kathy at A Mom’s Impression for this yummy Bone-In French Ribeye Steak with Mushroom and Thyme Compound Butter recipe.

This Bone-in French Ribeye Steak with Mushroom and Thyme Compound Butter is going to amaze you! A beautiful steak with a flavorful compound butter is the perfect recipe for Valentine’s Day dinner or for any special family meal.

Bone-in French Ribeye Steak

My husband and I never really went all out for Valentine’s Day in the past.  I prefer that he would randomly send me flowers when I least expected it, so we decided that Valentine’s Day wasn’t going to be filled with a lot of pressure.

What we ended up doing is cooking ourselves a big meal together and enjoying the day!

Most of the time we end up cooking a nice steak.

Family Valentine’s Day Meal Ideas

Bone-in French Ribeye Steak

Our kids grew up eating meat and potatoes. It is a trait they inherited from their Idahoan mom. Steak is a great family Valentine’s Day meal because it gives the kids the protein they need and gives mom and dad the treat they crave. We will always pair our steak with some type of potato and a nice vegetable for a complete meal.

The key to a steak dinner you won’t forget is a high-quality steak.


Bone-in French Ribeye Steak

Moink is a farmer-owned and operated community that ships humanely-raised, ethically-sourced meat directly to your door. Yes, I said you don’t have to drive to a farm or a grocery store to pick it up, they deliver right to you and the shipping is free! All you need to do is pick one of the four boxes that they offer. The boxes are fully customizable so you can swap out proteins to make the best choice for your family.

We chose the beef, pork and chicken box for our first box, but I swapped out some of the proteins to suit our family. We ended up with ground salmon, bacon, sirloin, ground beef, pork sausage, and two amazing bone-in French ribeye steaks.

Bone-in French Ribeye Steak

Moink beef and lamb are grass-fed. The chicken, beef, lamb, and pork are pasture-raised. The fish is sustainably wild-caught in Alaska. My husband and I took the Whole 30 challenge in January and these proteins came right in time! Moink is perfect for those of us on a Paleo/Keto/Whole30 eating plan or lifestyle. Paleo bacon is hard to find and Moink has the best Paleo bacon!!!

Immediately when I saw the bone-in French ribeye steaks, I knew that they would be perfect for our family Valentine’s day steak dinner.

Bone-in French Ribeye Steak

Aren’t they beautiful?

Mushroom and Thyme Compound Butter Recipe

While these are stunning by themselves, this is a special dinner so I decided that I needed to make a flavorful compound butter to put on top of the steak. I didn’t want to take too much away from the natural flavor of the steak. A compound butter is a great way to add a little flavor to enhance a steak. This time I made a mushroom and thyme compound butter using shitake mushrooms.

Bone-in French Ribeye Steak

The key to a great compound butter is to incorporate everything into the butter, place your butter mixture onto a piece of parchment paper and roll tightly into a log. After it is in the fridge for a few hours it will be ready to slice up and serve on top of your steak.

Bone-in French Ribeye Steak

For this meal, my husband seasoned our steaks with a homemade steak seasoning and grilled the steaks to 155 degrees. We let them rest a minute and then topped them with the compound butter.

Steak Seasoning

  • 1 tablespoon coarse salt
  • 1 tablespoon fresh ground pepper
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon granulated onion
  • 1/4 teaspoon paprika
  • 1/4 teaspoon red pepper flakes

Bone-in French Ribeye Steak

Mushroom and Thyme Compound Butter

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes


  • 1 stick softened butter (I prefer unsalted)
  • 2 tablespoons chopped fresh thyme
  • 1/4 cup diced shitake mushrooms
  • ½ teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon olive oil


  • Heat olive oil in small skillet and add mushrooms.
  • Sautee until cooked through and let cool.
  • Add everything to a small bowl and mash together with a fork until well combined.
  • Place butter onto a piece of parchment paper and roll tightly into a log.
  • Refrigerate for at least 2 hours.
  • Slice and serve on top of the steak.

Bone-in French Ribeye Steak

Don’t forget to check out Moink.

Moink meats do not contain antibiotics, growth hormones, genetically modified grains, artificial colors or solutions, sugar and are a great deal for your family.  For specific product information, visit

Bone-in French Ribeye Steak

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!


Ready to join the Moink Moovement and help us fight for the family farm?

You can do that here!

See our boxes


Leave a Comment

Your email address will not be published. Required fields are marked *