RIB-EYE STEAKS WITH THYME-GARLIC BUTTER

Serves: 4

2 rib-eye steaks, about

1 1/2 inches thick, and

1 to 1 1/4 pounds each Kosher salt and freshly ground pepper to taste

2 tbsp (30 mL) canola or vegetable oil

4 tbsp (60 mL/1/2 stick) unsalted butter

1 tsp (5 mL) finely minced garlic

1 tbsp (15 mL) fresh thyme leaves

1. The night before cooking steaks, salt and pepper liberally, and put on a plate. Refrigerate uncovered overnight.

2. One hour before cooking, take out of the fridge and allow to come to room temperature.

3. Preheat oven to 400 F (205 C).

4. Heat oil in a large skillet over high heat. Pat meat dry and add steaks to pan. Sear for 4 to 5 minutes, until bottom is nicely browned, flip steaks and brown for another 3 minutes. Transfer pan to oven and roast for another 5 to 10 minutes until internal temperature reaches 120 to 125 F (48 to 52 C) for rare or 125 to 130 F 52 C to 54 C) for medium rare.

5. Remove steak from pan to cutting board, pour off fat and place pan over medium low heat. Add butter, garlic and thyme, and stir until butter has melted and you can smell garlic (about 30 seconds).

6. Brush half of seasoned butter over resting steak and pour rest of butter into small bowl. Let steak sit for 10 minutes.

7. Slice steak with a large, sharp knife, and fan out slices on serving platter.

8. Brush slices of meat with remaining melted butter.