This is one of the best steaks I can honestly say I have ever eaten...and I made it!! The flavor of the garlic and the butter just melded with the flavorful juices glistening on the steak perfectly. I'm from SoCal and our steak houses include Morton's, Fleming's, and Roy's. I will never possess the culinary prowess to even attempt to replicate their magic with filet mignon, or porter houses. But Sara Multon from Food Network made it possible for me to feel like I can cook a one mean ribeye!

The recipe makes a good amount of the garlic & thyme butter, since I only cooked one steak (DH was at a hockey game) I have a log of it in the freezer. I had my bistro steak along with a mixed greens salad with goat cheese and toasted almonds, but I was thinking that a bed of roasted asparagus would be perfect to serve the steak on.

Bon Appetit!
http://www.foodnetwork.com/food/rec...6_28234,00.html