Recipe Idea: Pan-Seared Bone-In Ribeye Steaks with Shallot Rosemary Butter
The rib eye is one of the most delicious cuts of steak, and its high fat content makes it ideal for searing in a hot skillet, where it bastes in its own juices and soaks in flavor from anything that you add to the pan. Adding butter, shallots and rosemary makes a good steak amazing, and this is one of the best things that we have ever cooked, period. Fat means flare-ups - so keep your ribeye off of the grates and in an ANYWARE™ 12" skillet, where it will retain its juices and develop a terrific crust! To Make Pan-Seared Bone-In Ribeye Steaks with Shallot Rosemary Butter You Will Need: - Two bone-in rib eye (or t-bone, or porterhouse) steaks,...