4 - 6 servings
4 boneless beef rib-eye steaks, cut 3/8-inch thick
* garlic salt, to taste
* ground black pepper, to taste
1 tablespoon butter
Season rib-eyes with garlic salt and pepper.
Heat a large skillet 2 minutes over Medium-High heat. Melt 1/2 tablespoon butter in skillet.
Pan fry steaks in two batches 1 to 1 1/2 minutes per side. Melt remaining 1/2 tablespoon butter in skillet for second batch. Tent first batch with foil to keep warm.
No Nutritional Information Available