Name: Roasted Thick-Cut Rib-Eye Steaks
Total time: PLACEHOLDER
Ingredients: 2 (1¾- to 2-pound) bone-in rib-eye steak , 2 inches thick, trimmed; Kosher salt and pepper; 3 tablespoons vegetable oil; 4 tablespoons unsalted butter; 1 large shallot , peeled and quartered through root end; 2 garlic cloves , lightly crushed and peeled; 5 sprigs fresh thyme

Why This Recipe Works

To serve up thick-cut steaks with a burnished crust and a juicy, tender center, we began by roasting them gently in a low oven until they were almost cooked through. To impart a distinct crust, we then moved to the stovetop. Searing the steaks in abundant oil over high heat and flipping them frequently imparted the deeply browned exterior we wanted. To give these premium steaks some extra finesse, we added butter and aromatics to the pan toward the end of cooking and used the hot fat to baste the steaks, further boosting flavor and adding incomparable richness. Not wanting to waste a drop of the flavored butter, we strained out the aromatics and served it with the steak as a sauce.

Before You Begin

This recipe moves quickly once you start searing, so have everything prepared and within arm's reach before you start. We prefer these steaks cooked to medium-rare.

Instructions

Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season liberally with salt and pepper. Place steaks on prepared rack and roast until thermometer inserted into side of steak registers 90 to 95 degrees, 30 to 50 minutes, flipping steaks halfway through roasting.

Heat oil in 12-inch skillet over high heat until just smoking. Pat steaks dry with paper towels. Cook steaks, without moving, for 30 seconds. Flip steaks and continue to cook, flipping every 30 seconds, until lightly browned, about 3 minutes.

Slide steaks to back of skillet, opposite handle, and add butter to front of skillet. Once butter has melted, add shallot, garlic, and thyme sprigs. Holding skillet handle, tilt skillet so butter pools near base of handle. Using metal spoon, baste steaks with butter and aromatics, concentrating on areas where crust is less browned. Continuously baste steaks, flipping every 30 seconds, until steaks register 120 to 125 degrees (for medium-rare), 1 to 3 minutes.

Transfer steaks to carving board and let rest for 10 minutes. Strain seasoned butter into small bowl; discard solids. Carve steaks off bones, then slice into ¼-inch-thick slices. Serve with seasoned butter.