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Bone-in Rib-Eye Steaks


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Bone-in Rib-Eye Steaks

Post by Lobo on Fri 22 Jan 2016, 9:34 pm

Bone-in Rib-Eye Steaks

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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


  • 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 

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Wine Pairing

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


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.

    Current date/time is Thu 23 Nov 2017, 7:54 pm