Butter-Basted Rib Eye Steaks

Spring is around the corner...I can see, smell, and taste it on a daily basis.  The stores are displaying their newest lines of patio furniture and the latest BBQs and smokers are showing up every weekend.  I for one, cannot wait to be back out in some warmer weather again.

We have been experiencing some high 50's days which has been making for wonderful lunch time walking weather and yet unfortunately teasing me because I know another blizzard will be making an appearance next week.

We have been eating a lot of chicken and seafood lately.  I was craving a steak like nobody's business this week.  Mama was on a carnivore mission to say the least.

I wanted to cook outside, but the night temperatures are too difficult to get the grill or Traeger where they need to be.  Since I just cleaned my ovens, broiling was out of the question.

I remembered seeing an episode of Chopped After Hours a long time ago.  If you have not seen one of these episodes, you must.  They are hilarious and you get to see the chefs in a whole other light.  This one I saw with Scott Conant and he was basting a steak in a cast iron skillet to cook it.  I think I may have started drooling!!  Great camera work, because it looked amazing!

So, I started researching and studying.  I can do this.  I know this, I got this!  WOW!!!  Just, WOW!!

I may never cook steak any other way than this.  Unbelievably great.  Get yourself a cast iron skillet (and an apron), this method is so worth it.

Butter-Basted Rib Eye Steaks

Courtesy of Food & Wine magazine

2 (1-1/4 pound) bone-in rib eye steaks

Kosher salt

Freshly ground pepper

2 Tbl canola oil

4 Tbl unsalted butter

4 thyme sprigs

3 garlic cloves, peeled

1 rosemary sprig

Season the rib eye steaks all over with salt and freshly ground pepper.  Let the meat stand at room temperature for 30 minutes.

In a large cast iron skillet, heat the canola oil until shimmering.  Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.  Turn the steaks over and add the butter, thyme, garlic, and rosemary to the skillet.  Cook over high heat, basting the steaks with the melted butter, garlic, and herbs, until the steaks are medium-rare, 5 to 7 minutes longer.  Transfer the steaks to a cutting board and let rest for 10 minutes.  Cut the steaks off the bone, then slice the meat across the grain and serve.

**I also added a dollop of blue cheese compound butter on the steaks, which takes this over the top!

We enjoyed the dinner with Rickshaw Cabernet Sauvignon.

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