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Butter-Basted Rib Eye

Butter-Basted Rib Eye

Two 1¼ pound, boneless rib eye steaks
Kosher salt and freshly ground pepper
3 Tbsp. olive oil
4 Tbsp. unsalted butter
4 thyme sprigs
3 garlic cloves
2 rosemary sprigs

  1. Rub the rib eyes with 1 Tbsp. of olive oil then season with salt and pepper.
  2. Let the meat stand at room temperature for 30 minutes.
  3. In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.

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