Skillet Bone-In Rib Eye
Main Course, Entree
Skillet-frying steaks ensures the most delicious outer crust and the perfect medium-rare center every time. This recipe is a classic with thick rib eye steaks basted in a garlic butter sauce and cooked to perfection, providing a go-to method for quick steak dinners!
- 1-2 1 ½-2” thick bone in rib eye steaks (we used Cowboy Steaks)
- 2 tablespoons good olive oil
- Salt and pepper
- 2 garlic cloves, smashed
- 1 tablespoon butter
- Few sprigs of fresh thyme
NanoBond 11” Skillet
Products to Use:
Heat a Hestan NanoBond 11” Skillet over medium high heat for 5-10 minutes.
Season the steaks with salt. Swirl in olive oil until just smoking.
Quickly place the steaks in the pan. You will hear a roaring sizzle. Allow the steaks to sit, untouched, for 5-minutes to form the perfect crust and a medium rare temperature.
Flip and place the butter, garlic and thyme over the steaks. Cook another 5-minutes, basting with the juices.
Remove the steaks from the pan, wrap in foil, and allow to rest 5-minutes before slicing from the bone. Serve with the juices from the pan.