it’s what’s for dinner.
my boy & i had not seen each other for about a week – he was up north with his grandparents to ring in the new year – & wanted to celebrate his return. we decided that a butter-basted rib eye would do the trick.
butter-basted rib eye (serves 2)
1 1-lb. boneless rib eye, 1 ½” thick
1 T vegetable oil
salt & pepper
2 T unsalted butter
pat steaks dry & season generously with salt & pepper.
heat oil in a 12-inch heavy skillet over high heat until it shimmers. add steak. do not move steak & let sear on one side for 2 minutes. flip steak & sear on the other side for 1 minute. add butter to pan & tilting pan toward you, spoon melted butter over steak repeatedly for 1 minute until butter is lightly browned & steak is medium rare (125 degrees on an instant-read thermometer). transfer to a large plate & let rest for 2 minutes. slice on the diagonal, serve.
My kind of recipe. Simple, quick and perfect! YUH