Active Time
25 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.

Step 2    

In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.

Suggested Pairing

Pair boldly tannic Cabernet Sauvignon with these indulgent rib eyes.

You May Like

Aggregate Rating value: 5

Review Count: 3233

Worst Rating: 0

Best Rating: 5

Author Name: Sherry Dale

Review Body: This steak was like butter, delicious, just amazing. Reminiscent of the best steakhouses have to offer. My fiancé kept moaning as he ate it. Very easy to do, but tastes like you've been cooking it all day. Be sure to use saltless butter, just a smidge too much salt, but that was my fault. A keeper for sure.

Review Rating: 4

Date Published: 2017-03-03

Author Name: Liola Vienty

Review Body: I always thought using butter on a steak was weird until I actually tried it.

Review Rating:

Date Published: 2017-03-10

Author Name: Effie Donaldson

Review Body: This is making my mouth water right now thinking about this steak.

Review Rating:

Date Published: 2017-03-10

Author Name: Jordan Lebron

Review Body: Butter them steaks up baby !

Review Rating:

Date Published: 2017-03-10