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Bone-In-Rib-Eye Steaks
These steaks are prepared simply to showcase their natural beefiness. Letting the meat come to room temperature before cooking it and making sure the grill pan is completely preheated are the secrets to getting a good char on the steaks. Round out the meal by serving the meat with a creamy spinach gratin.
Our La Sirena Barrett Vineyard Syrah and other Bold Full-Bodied Red Wines pair nicely with this recipe.
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Ingredients:
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
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
4 Tbs. (1/2 stick) unsalted butter
4 fresh thyme sprigs
Directions:
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.
Williams-Sonoma Kitchen
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.
Williams-Sonoma Kitchen
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