Rib-Eye Steaks with Garlic and Rosemary

I think I mentioned recently how much I love the Stinking Rose Restaurant Cookbook. This weekend I decided to try to recreate the ribeye, which Travis and I have had at the restaurant several times. It was absolutely the best steak I have ever cooked. I made it with some cauliflower that I roasted with olive oil, sea salt, and garlic, and then I took some leftover french bread and made garlic bread from it so that Travis would have something to eat besides steak, bless his veggie-phobic heart.
For the steaks, you will need:
2 large cloves garlic, halved
4 (10 ounce) rib eye steaks (I used two and halved the rosemary but not the garlic. What can I say? I like garlic!)
Salt and freshly ground black pepper
2 springs rosemary
1/4 cup dry white wine
2 tablespoons butter
I also didn’t halve the wine/butter, I just made a bit extra sauce. You also need a cast iron skillet. I guess you could use a different kind of skillet, but why would you?
1. Rub the cut edge of 1 garlic half around your skillet.
2. Set the skillet over medium heat. Lightly sprinkle the steaks with salt and pepper on both sides and add steaks to the skillet. Place all the garlic and a sprig of rosemary on one side of the skillet to add a hint of flavor. (I had to do the steaks in two batches because they wouldn’t both fit in my skillet, so I used one garlic clove and one rosemary sprig in each batch).
3. Cook steaks on first side for 3-4 minutes, then turn and cook another 6-7 minutes for medium-rare (for a 1 1/2 inch steak). Once rosemary and garlic begin to brown, remove them from the pan.
4. Transfer steaks to a warmed plate. Add wine and butter to the skillet, stirring to scrape up the browned bits from the bottom of the pan. When the mixture starts to bubble, remove from the heat and drizzle over the top of the steaks. Serve immediately.

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