Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to a the oven to allow the inside to finish cooking without burning the outside.
rib eye pieces bone steaks or steaks (around 100 to 150 grams each), salt pepper and , to season, oil for brushing pan, eggs large, milk whole, salt pepper and , to season, butter, flat leaf parsley ...
Reserving 2 cups pasta cooking liquid, then drain the pasta. Heat garlic, butter, and remaining 1/4 cup oil in the large skillet over medium. Cook, stirring often, until garlic is just starting to ...