These generous steaks are fit for two big boys or several regular eaters. Serve them as part of a backyard BBQ with grilled veggies and roasted potatoes.
Portion size: 22-oz. ribeye steak
Alternate cuts: Grassfed strip steak
Two 22-oz. Australian grassfed ribeye steaks
3 tablespoon canola oil
1/4 cup unsalted butter
6 sprigs fresh thyme leaves
4 cloves garlic
1 sprig fresh rosemary leaves
Season the ribeye steaks all over with a generous amount of salt and pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until light smoke appears. Add the steaks and cook them over HIGH heat until browned and well seared on the bottom, about 5 minutes. Turn the steaks and sear the second side in the same way, about 4 minutes. Reduce the heat to MEDIUM and add the butter, thyme, garlic and rosemary to the skillet. Cook, basting the steaks with the foamy butter, garlic and herbs, until the steaks are medium-rare, 4 minutes longer. Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks across the grain and serve with any additional herb butter.