Pan-Roasted Rib Eye

• 7 tablespoons unsalted butter
• 2 boneless rib roasts, each weighing 1 to 1 1/2 pounds and cut 2 inches thick
• Coarse salt and cracked black pepper to taste
• Sprigs of fresh watercress for garnish

1. In a small saucepan, melt the butter over low heat.
2. Skim off and discard the milky foam on top.
3. Carefully pour the clarified butter into a large iron skillet, avoiding any milky solids at the bottom of the pan.
4. Dry the rib roasts thoroughly on paper towels and season both sides with the coarse salt and lots of cracked black pepper.
5. Heat the clarified butter in a 12-inch skillet over high heat.
6. Add the roasts without crowding the skillet and saute on one side for three minutes, until well browned.
7. Turn and saute on the second side for three minutes.
8. Reduce the heat to moderately low and continue cooking for 10 minutes.
9. Turn the roasts and cook for another 10 minutes for rare or 14 minutes for medium.
10. The roasts are done when there is slight resistance to the touch.
11. Transfer the roasts to a carving board and let sit for two to three minutes before cutting.
12. Cut the roasts crosswise into thin slices and place in a decorative pattern on each of six warm individual serving plates.
13. Garnish with sprigs of fresh watercress and serve at once.

unsalted butter, roasts, salt

Taken from cooking.nytimes.com/recipes/4740 (may not work)