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Pan-Roasted Rib Eyes
- 2 2-pound 1 1/2"-2"-thick bone-in rib eyes, frenched
- Kosher salt and coarsely ground black pepper
- 10 sprigs thyme
- 5 sprigs rosemary
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 2 tablespoons grapeseed oil, divided
Directions:View on Epicurious
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