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1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature<\/p>\n
Kosher salt and freshly ground black pepper to taste<\/p>\n
\u00a01 tablespoon canola oil<\/p>\n
\u00a03 tablespoons of unsalted butter<\/p>\n
\u00a03 garlic cloves, crushed<\/p>\n
\u00a03 sprigs fresh thyme<\/p>\n
\u00a02 sprigs of fresh rosemary<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Using paper towels, pat the sides of the steak dry; Generously season with 1 1\/4 teaspoon salt and 1\/2 teaspoon pepper.<\/p>\n warmth a medium cast-iron frying pan on medium-high heat To very hot, about 2-3 min ; Adding canola oil.<\/p>\n Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.<\/p>\n Reduce the heat to medium-low. Pushing steak to 1 side of pan; Add the butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the pan toward the butter and cooking it until the butter is frothy, about 30 seconds to 1 minute.<\/p>\n Working with caution, pour the butter over the steak for 1-2 minutes, turning it over once, until the internal temperature reaches 120 degrees Fahrenheit for medium rare, or until the desired softness. Permit it rest 16 min prior cutting.<\/p>\n Serve totally .<\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0Ingredients: 1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature Kosher salt and freshly ground black pepper to taste \u00a01 tablespoon canola oil \u00a03 tablespoons of unsalted butter \u00a03 garlic cloves, crushed \u00a03 sprigs fresh thyme \u00a02 sprigs of fresh rosemary TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":3406,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8,10],"tags":[],"class_list":["post-285","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes","category-soul-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections :<\/h2>\n
\nREAD ALSO:<\/span>\u00a0\u00a0chimichangas of broken meat<\/span><\/div>\n<\/div>\n\nREAD ALSO:<\/span>\u00a0\u00a0Caldo de res (beef)<\/span><\/div>\n<\/div>\n