Rib Eye Steak

Ingredients

• Beef, rib eye steak/roast, boneless, lip-on, separable lean only, trimmed to 1/8" fat, select, raw

  16 oz or 453g

• Salt

  Table

  2 tbsp or 36g

• Pepper

  Spices, black

  2 tbsp or 13g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Butter

  Unsalted

  3 tbsp or 43g

• Thyme

  Fresh

  2 tsp or 2g

• Rosemary

  Fresh

  2 tsp or 1g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Preheat oven to 250°F.
2. Season the steak evenly with salt and pepper on all sides.
3. Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes. Heat the oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
4. Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
5. To test the doneness of your steak, use the finger test method as described.
6. Rest the steak for 10 minutes on a cutting board. Slice, then serve!

Similar Foods

• Rib-Eye Steaks in Red-Wine Sauce
• Tuna Steak with Salsa