Our June Dish is brought to you by our very own CEO, Mike HierlMike Hierl

Mike is the 3rd generation owner of Hierl Insurance, Inc. with a strong insurance background and a desire to help others. When he isn’t in the office, you can find him on the golf course perfecting his swing or pheasant hunting with his 2 labs.

When it comes to eating out, Mike enjoys the classic combo of pizza and caesar salad and Gino’s Italian Restaurant in Fond du Lac is the place to get it. Need directions?

At home, Mike enjoys ribeyes and cocktails! His cocktail of choice would be a Brandy Old Fashioned Sour with olives and mushrooms. Now he wouldn’t part with his ribeye recipe which we’re sure is amazing, but have no fear! We do have one for you courtesy of Certified Angus Beef and it’s sure to make your mouth water!


Classic Pan-Seared Ribeye Steak

Here’s what you need:

  • 1 16-ounce ribeye steak
  • Cast Iron Skillet
  • 1 teaspoon peanut or canola oil
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3-4 thyme sprigs
  • 2 garlic cloves, partially crushed
  • 2 tablespoons butter

What to do:

  1. Place skillet in over and preheat oven to 450° F. Brush both sides of steak with oil and season with salt and pepper. When over is heated, carefully remove pan and plan on stovetop over medium heat.
  2. Place steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes
  3. Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125° F for medium rare. Let rest 5 minutes and coat with browned butter before serving.