Perfect for a Father’s Day cook-out, this delicious Rib Eye Steaks recipe is simple yet indulgent!
We’ve been making this recipe Rib Eye Steaks – or variations of it – for such a long time that I don’t even remember where I got it from… all I know is that it gets everyone licking their fingers every time!
I bet it will become one of your family favourites too being so easy to make!
- Two 1 1/4-pound (550g), bone-in Rib Eye Steaks (try our dry aged selection for an even more indulgent meal)
- Himalayan pink salt
- 2 tablespoons rapeseed oil
- 4 tablespoons unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 1 rosemary sprig
- Freshly ground pepper
- 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 and add the butter, thyme, garlic and rosemary to the skillet.
- Cook over high heat, basting the Rib Eye 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.
- Serve with a local craft beer or his favourite red wine – a Cabernet Sauvignon is a perfect pairing -and don’t forget to share your photos and tag us!
For more recipes and tips, check my Butchers Block page!