🥩 This Week’s Prime Cuts & Deli Favorites Are In

( (courtesy of food&wine.com)

Ingredients:

2 (1-1/4 lb.) bone-in rib eye steaks
2-1/2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper plus more to taste
2 tablespoons canola oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig

Directions:
Gather the ingredients.

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 simmering. 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 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.