Bone-in Rib-Eye Steaks
These steaks are prepared simply to showcase their natural beefy flavor. For the ultimate side, serve our Craftsteak Spinach Gratin (see related recipe at left).
- 2 bone-in rib-eye steaks, each 16 oz. and 1 to 1 1/2 inches thick
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 4 fresh thyme sprigs
Rub the steaks on both sides with the olive oil. Place the steaks on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to 1 hour. Season the steaks with salt and pepper.
Preheat a stovetop grill pan over medium-high heat. Arrange the steaks in the pan and cook for 5 to 7 minutes. Turn the steaks over and top each steak with 2 Tbs. butter and 2 thyme sprigs, letting the butter melt over the steaks. Cook, basting the steaks with the melted butter, for 5 to 7 minutes more for medium-rare, or until done to your liking.
Transfer the steaks to a platter and discard the thyme sprigs. Cover loosely with aluminum foil and let rest for 5 minutes before serving. Serves 2 to 4.