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Pan Fried Rib Eye Steaks




Source of Recipe


Bon Appetit 2/05






Recipe Introduction


Although the recipes calls for skillet-frying the steaks, they can also be grilled. This can be served with roasted tomatoes and french fries.





List of Ingredients



• 1 1/2 T chili-garlic sauce*
  
• 1/2 T chopped fresh thyme
  
• 1 tsp chopped fresh tarragon
  
• 1 tsp fresh lime juice
  
• 3/4 tsp prepared steak sauce
  
• 1/4 tsp Worcestershire sauce
  
• 1/2 cup butter, room temperature
  
• sea salt
  
• 6 (8 oz 1" thick) rib-eye steaks
  
• 1 1/2 T olive oil
  






Instructions



1. Blend chili-garlic sauce, chopped thyme, chopped tarragon, lime juice, steak sauce, and Worcestershire sauce in processor. Mix in butter. Season to taste with sea salt and pepper. Mound butter on sheet of plastic wrap; roll into 1 1/2" diameter log and refrigerate at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
   
2. Rub steaks with oil and season generously with sea salt and pepper. Heat 2 heavy large skillets over high heat. Add 3 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
   
3. Cut herb butter into thick rounds. Transfer steaks to plates. Top steaks with butter and serve.
   






Final Comments


6 servings

*Available in the Asian foods section of many supermarkets and at Asian markets.