Receta Butter Basted Ribeyes

by Katie

I made two ribeyes, figuring Miss F could share with C and me. Turns out, these steaks were a huge hit with everyone and I definitely finished dinner wanting more. Next time, I will make each one of us our own steak.  Miss F still refuses to eat potatoes, she tried one bite of the twice baked potato and declared them to be gross.  Such a silly girl.  This recipe is adapted from Food and Wine.Butter Basted Ribeyes Two 1 pound, bone-in rib eye steaks ½ teaspoon kosher salt ¼ teaspoon pepper 2 tablespoons canola oil 4 tablespoons unsalted butter 4 thyme sprigs 3 garlic cloves 1 rosemary sprig Season the ribeyes with the salt and pepper. Let sit at room temperature for 30 minutes. In a large cast iron skillet, heat the oil over high heat. Add the steaks and cook for 5 minutes, flip the steaks and add the butter, thyme, garlic and rosemary to the pan. Baste the steaks with the butter and herb mixture, for about 5 minutes more. Transfer the steaks to a plate and let rest for 10 minutes. Serve. Pin It Now!