Butter-Basted Rib-Eye Steaks

Plated steak

When it comes to having steak at home, more often than not my choice is a thick-cut boneless New York strip grilled on the stove top. However, when my husband returned from the market with two hefty bone-in rib eyes, I had to admit that they looked quite tempting.

Because they weren’t as thick as I like for grilling, I started to look for a recipe or method that would yield a juicy medium-rare steak. Once again, my better half came to the rescue when he emailed me a recipe from Food and Wine for “Butter Basted Rib Eye Steaks.”

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