This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored.
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Two 1 1/4-pound, bone-in rib eye steaks
Freshly ground pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig
How to Make It
Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
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.
Pair boldly tannic Cabernet Sauvignon with these indulgent rib eyes.
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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.
Date Published: 2017-03-10
Author Name: Effie Donaldson
Review Body: This is making my mouth water right now thinking about this steak.