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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Bone-in Rib-Eye Steaks

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Bone-in Rib-Eye Steaks Empty Bone-in Rib-Eye Steaks

Post by Lobo Fri 22 Jan 2016, 9:34 pm

Bone-in Rib-Eye Steaks Img73l
Bone-in Rib-Eye Steaks
Bone-in Rib-Eye Steaks Translucent
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
These steaks are prepared simply to showcase their natural beefy flavor. For the ultimate side, serve our Craftsteak Spinach Gratin.






  • 703

Ingredients:


  • 2 bone-in rib-eye steaks, each 16 oz. and 1 to 1 1/2 inches thick 
  • 2 Tbs. olive oil 
  • Kosher salt and freshly ground pepper, to taste 
  • 4 Tbs. (1/2 stick) unsalted butter 
  • 4 fresh thyme sprigs 

Related Recipes


Bone-in Rib-Eye Steaks Wine-pairing-icon-red

Wine Pairing

This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.

Directions:

Rub the steaks on both sides with the olive oil. Place the steaks on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to 1 hour. Season the steaks with salt and pepper.

Preheat a stovetop grill pan over medium-high heat. Arrange the steaks in the pan and cook for 5 to 7 minutes. Turn the steaks over and top each steak with 2 Tbs. butter and 2 thyme sprigs, letting the butter melt over the steaks. Cook, basting the steaks with the melted butter, for 5 to 7 minutes more for medium-rare, or until done to your liking.


Transfer the steaks to a platter and discard the thyme sprigs. Cover loosely with aluminum foil and let rest for 5 minutes before serving. Serves 2 to 4.
Williams-Sonoma Kitchen.

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