Start to finish: 30 minutes
Serves 4, generously
2 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
The 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). Refrigerate uncovered overnight.
One hour before cooking the steaks, take them out of the fridge and allow them to come to room temperature.
Preheat the oven to 400 degrees F. Heat the oil in a large skillet (big enough to hold both steaks) over high heat. Pat the meat dry and add the steaks to the pan. Sear for 4 to 5 minutes, until the bottom is nicely browned, and then flip the steaks and brown for another 3 minutes. Transfer the pan to the oven and roast for another 5 to 10 minutes until the internal temperature reaches 120 to 125 degrees F for rare, 125 to 130 degrees F for medium rare.
Remove the steak from the pan to a cutting board, pour off any fat that has accumulated in the pan, and place the pan over medium low heat. Add the butter, garlic and thyme, and stir just until the butter has melted and you can smell the garlic (this will be quick, about 30 seconds, as the pan will be hot). Brush half of the seasoned butter over the resting steak and pour the rest of the butter into a small bowl. Let the steak sit for 10 minutes.
Slice the steak with a large, sharp knife, and fan out the slices on a serving platter. Brush the slices of meat with the remaining melted butter.
Nutrition information per serving: 596 calories; 397 calories from fat; 44 g fat (17 g saturated; 0 g trans fats); 237 mg cholesterol; 880 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g sugar; 46 g protein.
Katie Workman, Associated Press
