Name: Pan-Roasted Rib Eyes
Yield: Makes 6 servings
Ingredients: 2 2-pound 1 1/2"-2"-thick bone-in rib eyes, frenched; Kosher salt and coarsely ground black pepper; 10 sprigs thyme; 5 sprigs rosemary; 6 tablespoons (3/4 stick) unsalted butter, divided; 2 tablespoons grapeseed oil, divided; Béarnaise Sauce

Pan-Roasted Rib EyesJulian Broad

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

Recipe notes

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