*from Food & Wine Magazine
"This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored."
***If you are using grass-fed steaks, cooking times are often times shorter than with conventional steaks. Don't be afraid to use a meat thermometer to check the correct doneness of your steaks. Temperatures can be found on our cooking tips page, here.