Pepper-Crusted Ribeye with Garlic-Thyme Butter

Prep: 10 minutes plus standing
Cook: 12 minutes • Serves: 4

1.Let steaks stand at room temperature 30 minutes. In small bowl, stir garlic, butter and thyme. In separate small bowl, stir seasoning and pepper. Makes about 1/4 cup butter mixture and 2 tablespoons seasoning mixture.

2.Heat cast-iron skillet over high heat 2 minutes or until very hot. Sprinkle steaks with seasoning mixture and add to skillet; cook 12 minutes or until internal temperature reaches 135° for medium-rare, turning frequently to achieve an even crust on outside of steaks. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

3.Remove bone from steaks and discard; slice against the grain and serve topped with butter mixture.

Approximate nutritional values per serving (5 ounces steak, 1 tablespoon butter mixture):
588 Calories, 38g Fat, (17g Saturated), 220mg Cholesterol,
933mg Sodium, 1g Carbohydrates, 0g Fiber, 58g Protein