Pan-seared Rib Eye, Austin’s Steakhouse

A 22-ounce cut of meat is usually enough to make any carnivore swoon, but a sauce can take a great steak to new heights. This bone-in rib eye is grilled over mesquite charcoal to impart a nice char and smokiness. The accompanying gravy boat holds a silky garlic and cilantro butter sauce that manages to be light yet really bright in flavor.

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