Basic Rib Eye

Who doesn't love steak?! Well, maybe a vegetarian, but still. It's almost the end of grilling season so you've got to have yourself a nice steak before the time is gone. I had some coupons for steaks a while back so Doug and I got our fill for the rest of the year.

• salt and pepper
• 2-1 lb boneless rib eye steak
• 3 Tbsp olive oil
• 4 Tbsp unsalted butter
• seasonings like garlic, rosemary, and thyme

Rub the steaks with 1 Tbsp of olive oil and season with salt and pepper. Let meat stand at room temperature for 30 minutes. In a large cast iron skillet, heat 2 Tbsp of oil until shimmering. Add steaks and cook over high heat until crusty on bottom, about 4 minutes. Turn steaks and add butter and other seasonings to skillet. Cook over high heat while continually basting with butter and seasonings, until steaks are done, about 5-7 minutes. Transfer steaks to a cutting board and let rest for 10 minutes.

NOTES: Doug and I used the grill for some of our steaks and we used the stove with the pan pictured for some. The major difference we noticed from week to week was the tenderness. That really depended on how thick the steak was to start out with. Thinner ones, even while we watched closely, were just tougher when cooked. 

Serves 2

Prep time: 3 minutes + 30 minutes standing time

Total time: 15 minutes + 40 minutes standing time