Rib-eye pan seared

October 21, 2017

WSJ Erin French 2017, serves 4

2 (14 oz) rib-eye steaks with herbed butter (and oven roasted potatoes- cook separately)

Herbed butter

  • whip 6 TB butter until fluffy, add chopped herbs:
  • 1 TB fresh marjoram,
  • 1 TB fresh dill,
  • 2 tsp thyme
  • zest 1 lemon
  • Refrigerate until firm

Room temperature steaks, season salt & pepper.

  • Heat heavy pan over med hi heat, pour in 2 TB oil, when hot and beginning to smoke, add steaks, 3-4 min per side med rare (135°).
  • Melt 2 TB butter in pan before steak done, spoon over meat to baste.
  • Remove from pan, rest on cutting board 5 min.

Serve meat, generous  dot herbed butter.


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