Rib-eye is one of the best types of steak for pan-searing and with Butcher Block offering for the month of July a 20% discount off all rib-eye choice cuts, there’s no better reason to fall in love with the strong, delicious flavours afforded when the meat is pan-seared.

But what is rib-eye steak? Simply put, it’s the most common and preferred type of steak that comes from the beef rib primal cut; the corresponding roast is the prime rib. Rib-eye steaks, sometimes called beauty steaks, are tender, juicy and flavourful with just the right amount of fat. Fast-cooking under high heat produce the best results.

Enjoy these two easy ways to prepare your rib-eye.

Butter-Basted Rib-eye Steaks

Ingredients

2 1-1/4 lb, bone-in rib-eye steaks

Kosher salt

Freshly ground pepper

2 tbsp canola oil

4 tbsp unsalted butter

4 thyme sprigs

3 garlic cloves

1 rosemary sprig

Method:

Season the rib-eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.

In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.

Rosemary Garlic Rib-eye Steak

Ingredients:

1 lb rib-eye steak

Salt and pepper

2 tbsp olive oil

1/2 cup butter

8 garlic cloves, smashed

Fresh rosemary and thyme sprigs

Method:

Let the steak rest for 30 minutes to come to room temperature. Salt and pepper to taste.

In a medium-sized skillet over medium-high heat the olive oil. Once it starts to smoke, add the steaks to the skillet. Sear on all of the sides until they have a golden-brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.

Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steak while they are cooking.

Recipes from: foodandwine.com & vintagekitchennotes.com