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2. Butter-Basted Rib Eye Steaks Recipe - AOL

   www.aol.com/food/recipes/butter-basted-rib-eye...

   Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until shimmering.

3. 30 Comforting Cast-Iron Skillet Recipes - AOL

   www.aol.com/30-comforting-cast-iron-skillet...

   Skillet Tamale Pie. Tamale pie is a Southwestern dish of chili baked with cornbread on top for a full meal in one skillet. This easy version includes lots of spices in the chili for a deep flavor ...

4. Rib eye steak - Wikipedia

   en.wikipedia.org/wiki/Rib_eye_steak

   In Chilean cuisine, the boneless rib steak is known as lomo vetado. In Spanish cuisine, the rib eye is known by its French name, entrecot. In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet). In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.

5. A Lodge cast iron skillet is a must-have for home cooks and ...

   www.aol.com/lifestyle/ina-gartens-fave-20-lodge...

   A legion of Lodge lovers. There's a reason (well, multiple reasons) over 95,000 Amazon shoppers have given the Lodge Cast Iron Skillet a perfect rating — here's what some of them had to say. "It ...

6. Standing rib roast - Wikipedia

   en.wikipedia.org/wiki/Standing_rib_roast

   v. t. e. A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.

7. Rib steak - Wikipedia

   en.wikipedia.org/wiki/Rib_steak

   t. e. A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.