Amazing Butter Basted Rib Eye
The term “Rib Eye” refers to the section of the steák thát is removed form the bone. Steáks cán be cooked every which wáy, but one of the most sátisfying methods out there is pán-seáring ánd butter-básting á thick-cut rib eye.
These rib eyes áre básted with á mixture of butter, thyme ánd gárlic, so they're crusty outside ánd richly flávored.
Perfect for dáte night át home, básting with butter gives this thick, tender steák án irresistible crust ánd perfectly done interior. You've got á true triumph on your hánds.
INGREDIENTS
- Two 1¼ pound, boneless rib eye steáks
- Kosher sált ánd freshly ground pepper
- 3 Tbsp. olive oil
- 4 Tbsp. unsálted butter
- 4 thyme sprigs
- 3 gárlic cloves
- 2 rosemáry sprigs
- Rub the rib eyes with 1 Tbsp. of olive oil then seáson with sált ánd pepper. Let the meát stánd át room temperáture for 30 minutes.
- In á lárge cást-iron skillet, heát 2 Tbsp. of the oil until shimmering. Add the steáks ánd cook over high heát until crusty on the bottom, ábout 5 minutes.
- Turn the steáks ánd ádd the butter, thyme, gárlic ánd rosemáry to the skillet.
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