Pan-Roasted Rib Eyes
Pan-Roasted Rib Eyes might be just the main course you are searching for. Watching your figure? This gluten free and fodmap friendly recipe has 774 calories, 61g of protein, and 59g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have grapeseed oil, thyme, butter, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Preheat oven to 400°F. Season steaksgenerously with salt and pepper; let rest atroom temperature for 30 minutes. Scatterthyme and rosemary sprigs evenly in bottomof a roasting pan; dot with 4 tablespoons butter.
Melt 1 tablespoon butter with 1 tablespoon oil in alarge heavy skillet over medium-high heat.Reduce heat to medium and add 1 steak toskillet. Cook until seared and golden brownon all sides (including edges), 2-3 minutesper side.
Transfer steak to prepared roastingpan.
Pour out oil and wipe skillet withpaper towels. Repeat with remaining 1 tablespoonbutter, 1 tablespoon oil, and steak.
Roast steaks in oven, turning halfwaythrough cooking and basting frequentlywith herb butter in pan, until an instant-readthermometer inserted into steak registers125°F for medium-rare, about 20 minutes, orto desired doneness.
Transfer steaks to a cutting board.
Drizzle1 tablespoon herb butter from roasting panover each steak and let rest for 10 minutes.Slice against the grain and divide amongplates. Don't forget to set out the bonesfor those who like to gnaw on them.
Servewith Béarnaise Sauce.