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Rib-eye steaks with thyme-garlic butter

3 Comments
By Katie Workman

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these instructions are for a thick steak, at least 1 1/2-inches thick. 

Yeah, great recipe, but where can I buy 'nice' one and a half inch thick fillet steaks in Japan? These sort of cuts are usually only available through a wholesaler.

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I don't use thyme so I can't say if I'd like it. A little garlic and butter is not too bad, but if always preceded just salt and pepper on a good steak. Was in the States last moth at my brothers for dinner and he smothered these nice Ribeyes in some kind of mustard sauce for a day. You could even taste the meat. Didn't have the heart to tell him they were terrible.

Leave a nice steak alone, IMO.

Transfer the pan to the oven and roast for another 5 to 10 minutes until the internal temperature reaches 50 degrees C for rare, 55 degrees C for medium rare.

You'd have to be pretty anal to temp check your steaks.

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Yeah, great recipe, but where can I buy 'nice' one and a half inch thick fillet steaks in Japan?

Any nikuya will have it ready if you ask in advance (I am friend with one owner and he salts and pepper it for me one day in advance). Units are in cm and grams, and ask for "リブアイステーキ". Great recipe, indeed, got to try this.

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