Ribeye steaks with thyme-garlic butter
Sarah Crowder via AP
RIB EYE STEAKS WITH THYME-GARLIC BUTTER
Start to finish: 30 minutesServes 4, generously
Ingredients2 rib-eye steaks, about 1 1/2 inches thick, and 1 to 1 1/4 pounds each
Kosher salt and freshly ground pepper to taste
2 tablespoons canola or vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon finely minced garlic
1 tablespoon fresh thyme leaves
InstructionsThe night before cooking the steaks, salt and pepper them liberally, and put them on a plate (if you have a wire rack, place them on the rack over a plate).One hour before cooking the steaks, take them out of the fridge and allow them to come to room temperature.
Note these instructions are for a thick steak, at least 1 1/2-inches thick.4) Use an oil with a high smoking point, like canola or vegetable, to cook steaks on the stove.
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YieldMakes 2 servings
Active Time10 min
Total Time20 minIngredients1 1/2 teaspoons kosher salt1 3/4 teaspoons curry powder2 (3/4-inch-thick) beef rib-eye steaks1/4 cup waterPreparation Stir together salt and curry powder.Pat steaks dry and sprinkle both sides evenly with curried salt.
YieldServes 4Ingredientstwo 1 1/4-inch-thick rib-eye steaks (about 1 3/4 pounds total)4 teaspoons coarse saltPreparation Pat steaks dry.Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet.
Position 1 rack in center and 1 rack in bottom third of oven; preheat to 325°F.Scatter vegetables on large rimmed baking sheet.
YieldMakes 4 servingsIngredients1/4 cup (packed) crumbled Gorgonzola cheese (about 1 1/2 ounces)2 tablespoons (1/4 stick) butter, room temperature3 tablespoons minced fresh marjoram1/2 cup extra-virgin olive oil6 large garlic cloves, minced4 1 1/4-inch-thick rib-eye steaks2 large green bell peppers, cut into 1 1/2-inch-wide strips2 large red bell peppers, cut into 1 1/2-inch-wide strips2 large yellow bell peppers, cut into 1 1/2-inch-wide stripsPreparation Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend.Season Gorgonzola butter with salt and pepper.