Bone-in Rib Eye Steak
INGREDIENTS (Serves 6)
- Two 1 1/4-pound, bone-in rib eye steaks
- Kosher salt
- Freshly ground pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 1 rosemary sprig
Season the rib eye steaks all over with salt and freshly ground pepper.
Let the meat stand at room temperature for 30 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 Bone-in Rib Eye Steak 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.