Roasted Thick-Cut Rib-Eye Steaks

Name: Roasted Thick-Cut Rib-Eye Steaks
Yield: Serves 4 to 6
Ingredients: 2 (1¾- to 2-pound) bone-in, rib-eye steak, 2 inches thick, trimmed; , Kosher salt and pepper; 3 tablespoons, vegetable oil; 4 tablespoons, unsalted butter; 1 , large shallot, peeled and quartered through root end; 2 , garlic cloves, lightly crushed and peeled; 5 sprigs, fresh thyme

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Main Courses

Beef

Roasts

When roasting mammoth cuts of steak like extra-thick rib eye, it can be especially hard to achieve an even mahogany crust while maintaining a rosy interior.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES4 to 6

A cookbook recipe exclusively for All-Access members from How to Roast Everything

WHY THIS RECIPE WORKS

To serve up thick-cut steaks with a burnished crust and a juicy, tender center, we began by roasting them gently in a low oven until they were almost cooked through. To impart a distinct crust, we then moved to the stovetop. Searing the ste...

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