Bone-In Ribeye

🥘 Ingredients

• boneless rib-eye steaks 2 1- to 1 1/2-pound
• kosher salt 2-3 teaspoons
• pepper 1 ½ teaspoons
• vegetable oil 1 tablespoon
• unsalted butter 6 tablespoons
• small shallots 2
• garlic cloves 3
• fresh thyme 5 sprigs
• fresh rosemary 2 sprigs
• lemon zest 2 teaspoons
• flake sea salt ½ teaspoon

1. 1

   Sprinkle boneless rib-eye steaks evenly on both sides with kosher salt and place on wire rack set in rimmed baking sheet . Refrigerate, uncovered, for at least 1 hour or up to 24 hours.
2. 2

   Pat steaks dry with paper towels and sprinkle with pepper .
3. 3

   Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes .
4. 4

   Add vegetable oil to skillet and heat until just smoking.
5. 5

   Place steaks in skillet and cook, pressing on tops with tongs occasionally to ensure even contact with pan, until lightly browned on first side, about 2 minutes .
6. 6

   Flip steaks and cook until lightly browned on second side, about 2 minutes .
7. 7

   Flip steaks again, reduce heat to medium-low, and cook, flipping every 2 minutes , until steaks are well browned and meat registers 115 to 120 degrees (for medium-rare), 7-12 minutes .
8. 8

   Transfer steaks to 13 by 9-inch baking dish and tent with aluminum foil .
9. 9

   Add unsalted butter to fat left in skillet and melt over medium heat.
10. 10

    Add small shallots , garlic cloves , fresh thyme , and fresh rosemary and cook, stirring often, until browned butter solids cling to edges of garlic and shallots are deep golden brown, 2-4 minutes .
11. 11

    Remove skillet from heat and spoon butter sauce and aromatics over steak; tent with foil and let rest for 10 minutes (do not wash skillet; set skillet on cool heatproof surface).
12. 12

    Transfer steaks to cutting board , then return sauce and aromatics, along with any accumulated juices, to now-empty skillet.
13. 13

    Slice steaks on slight bias.
14. 14

    Return steaks to skillet, arranging aromatics around slices.
15. 15

    Sprinkle steaks with lemon zest and flake sea salt . Serve.