Ring Bros. Marketplace - Butter Steaks

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Recipes

Butter Steaks
Serves 4

2 24 oz. Boneless Rib Eyes, about 1 1/2” thick
4 Tbsp. Butter
4 large cloves Garlic, unpeeled and crushed
2 sprigs fresh Thyme
Salt and Pepper to taste

Place a heavy sauté pan large enough to hold both steaks comfortably over medium heat. Stand steaks up in pan on fat side, and cook until fat has browned and most has been rendered into pan.

Use tongs to turn steaks onto a flat side, dust with salt and cook until browned on one side. Turn, and cook on second side until somewhat undercooked. Pour off all but a couple of tablespoons of fat, and add butter and crushed garlic. Baste steaks with butter and remaining fat until cooked almost to desired degree of doneness: for medium rare, it will take about 10 minutes on each side.

Remove pan from heat, season steaks with salt and pepper, place a sprig of thyme on each, and set pan aside on unlighted burner. Steaks must rest in warm place at least 10 to 15 minutes. They can rest longer than that if placed in a 150-degree oven after the first 10 minutes.

Cut steaks in thick slices, trimming away excess internal fat. Divide among four warm dinner plates, and place a generous dollop of cranberry marmalade alongside. Serve with chard and additional marmalade.

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