Recipes Ingredients Meat & Poultry Beef Recipes Skillet Rib Eye Steaks 3.3 (57) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Rib eye is exceptionally moist and tender, so it's a good choice for entertaining. Ingredients 2 bone-in rib eye steaks (about 1 pound each) ⅓ cup loosely packed small rosemary sprigs, leaves picked from stems and coarsely chopped (¼ cup) 2 tablespoons extra-virgin olive oil 2 garlic cloves Directions Place steaks on a plate and pat dry with paper towels; season both sides generously with salt and pepper. Reserve half the rosemary; sprinkle the remaining evenly over top of each steak, pressing to adhere. Let come to room temperature, 20 to 30 minutes. Heat a large cast-iron skillet over medium, then add oil and garlic. When oil is hot but not smoking, push garlic to the edge of pan and add steaks, rosemary side up. Cook steaks until a dark-brown crust forms on the bottom, about 5 minutes. Turn with tongs and cook 3 to 4 minutes more for medium-rare (remove garlic once it begins to turn brown). Transfer steaks to a cutting board to rest 5 minutes. Meanwhile, add reserved rosemary to the skillet; once it begins to sizzle, stir to coat with the oil and, tilting skillet to collect oil, spoon it over the steaks. Slice steaks by cutting parallel to the bone on the diagonal. Cook's Notes When cooking the steaks, place them in the pan side by side, with room between (or cook one at a time); this will ensure that they sear properly and form a nice crust. Rate it Print