1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
Kosher salt and freshly ground black pepper to taste
1 tablespoon canola oil
3 tablespoons of unsalted butter
3 garlic cloves, crushed
3 sprigs fresh thyme
2 sprigs of fresh rosemary
Using paper towels, pat the sides of the steak dry; Generously season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
warmth a medium cast-iron frying pan on medium-high heat To very hot, about 2-3 min ; Adding canola oil.
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