98% would make again
Gourmet Rib Eye Steak
featured in Easy Vs. Gourmet: Steak
June 10, 2019
for 2 servings
- 1 ribeye steak, preferably USDA Prime, 2-inch (5 cm) thick
- salt, to taste
- pepper, to taste
- 3 tablespoons canola oil
- 3 tablespoons butter
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Calories 545
- Fat 52g
- Carbs 2g
- Fiber 1g
- Sugar 0g
- Protein 19g
Estimated values based on one serving size.
- Preheat oven to 200°F (95°C).
- Generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
- Heat the canola oil in a pan over high heat until smoking.
- Sear the steak for 30 seconds on the first side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
- Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
- Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.