Palm Beach Ribeye With Garlic Butter

 

Ingredients

• 3 garlic cloves
• Kosher salt
• 8 tablespoons unsalted butter, softened
• 1 teaspoon dried thyme
• Ample pinch of coarsely ground black pepper
• 2 tablespoons vegetable oil
• 2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) Vintage®Bone-in Ribeye steaks

Directions

1. Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing andsmearing the garlic with the flat side of the knife, until the garlic becomes paste-like. Mix the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use (the garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months). 
2. Melt half of the garlic-butter mixture in a small pan over medium heat (rewrap and save the other half for future use). 
3. Heat the oven to 425 degrees F. 
4. In a large ovenproof sauté pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes (the time will vary depending on how you like your steaks cooked and how thick they are). Remove the steaks from the oven and allow them to rest for 5 minutes before serving.

Source: http://vintagenaturalbeef.com/rec-palmbeachribeye.pdf