Butter Basted Rib Eye Steaks – Recipe

Butter basted rib eye steaks

Two 1¼-pound, bone-in, grass fed, organic rib eye steaks
Kosher salt
Freshly ground black pepper
2 tablespoons canola oil
4 tablespoons unsalted organic sweet cream 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.
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.

One thought on “Butter Basted Rib Eye Steaks – Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s