prep: 10 minutes
cook: under 15 minutes
cool: none
Chip and I have made a tradition of spending Valentine’s Day dinner with the kids. Every year, we all pitch in to prepare a really good meal, and everyone loves to dress up. I’ll set the table with pretty plates and linens and we all eat by candlelight. It’s become a yearly ritual of ours to spend this day celebrating the love we share as a family. Some years we’ll switch up the menu slightly, but Chip always makes a variation of this rib eye, served with fettuccine, salad, bread, and of course, dessert. This is always a meal we look forward to sharing and one of our family’s favorite traditions.
1 tablespoon canola oil
4 rib eye steaks (8 ounces each), patted dry with paper towels
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons Becki’s Herb Butter
Roasted Rosemary Sweet Potatoes, for serving
1. Preheat the oven to 350°F.
2. In a large ovenproof skillet, heat the oil over medium-high heat until shimmering. Season both sides of the steaks with the salt and pepper. Add the steaks to the pan and sear until browned on both sides, 3 to 4 minutes per side. (If your skillet isn’t large enough to hold all 4 steaks comfortably, cook the steaks in batches and tent with foil on a sheet pan to keep warm.)
3. Transfer the skillet to the oven to finish cooking to desired doneness, 5 to 7 minutes for medium-rare, 10 to 12 minutes for well done.
4. Top each steak with 1 tablespoon of the herb butter. Let it melt slightly before serving with the sweet potatoes.
Makes 4 servings