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BUTTER-BASTED RIB EYE

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INGRÉDIÉNTS
  • Two 1¼ pound, bonéléss rib éyé stéaks
  • Koshér salt and fréshly ground péppér
  • 3 Tbsp. olivé oil
  • 4 Tbsp. unsaltéd buttér
  • 4 thymé sprigs
  • 3 garlic clovés
  • 2 rosémary sprigs
INSTRUCTIONS
  1. Rub thé rib éyés with 1 Tbsp. of olivé oil thén séason with salt and péppér.
  2. Lét thé méat stand at room témpératuré for 30 minutés.
  3. In a largé cast-iron skillét, héat 2 Tbsp. of thé oil until shimméring.
  4. Add thé stéaks and cook ovér high héat until crusty on thé bottom, about 5 minutés.
  5. Turn thé stéaks and add thé buttér, thymé, garlic and rosémary to thé skillét.
  6. ....
  7. ....



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