Pepper-Crusted Ribeye with Garlic-Thyme ButterdownloadEmail This Post
Pepper-Crusted Ribeye with Garlic-Thyme Butter

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

2 (1-1/2-inch-thick) bone-in ribeye steaks (about 20 ounces each)
1 garlic clove, minced
1/4 cup Cabot® extra creamy premium butter, softened
1 tablespoon chopped fresh thyme
1-1/2 tablespoons Montreal steak seasoning
1/2 tablespoon coarsely ground black pepper

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