Boost the taste of rib-eye steaks by marinating them with an herb-and-garlic paste, then brush the cooked steaks with more seasoning paste just before serving. Round out the meal with our Saffron Risotto.
- 2 tsp. finely chopped fresh rosemary
- 2 tsp. finely chopped fresh thyme
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. red pepper flakes
- 1 1/2 tsp. minced garlic
- 2 Tbs. olive oil
- 2 boneless rib-eye steaks, each about 12 oz.
In a small bowl, stir together the rosemary, thyme, salt, black pepper, red pepper flakes, garlic and olive oil. Reserve 2 tsp. of the herb paste.
Rub the remaining herb paste onto both sides of the steaks. Let stand at room temperature for 30 minutes.
Preheat a cast-iron fry pan over medium-high heat for 5 minutes. Place the steaks in the hot pan and cook, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and brush the tops of the steaks with the reserved herb paste. Cover loosely with aluminum foil and let rest for 5 minutes. Slice the steaks thinly across the grain and serve immediately. Serves 4.