Ingredients

The following ingredients have 4 Servings
  • 1 rib eye steak
  • kosher salt
  • pepper (freshly ground)
  • 2 Tbsp canola oil
  • 2 Tbsp butter
  • 2-3 sprigs rosemary
  • 2-3 sprigs thyme
  • 2 cloves garlic (smashed, roughly chopped)

Instruction

  • Salt steak and wrap in plastic wrap. Refrigerate for 4-24 hours to allow salt to melt into the meat.
  • Remove steak from refrigerate. Salt and pepper both sides. Place on a baking rack placed on a foil wrapped baking sheet and place in a 250 degrees oven for 30-45 minutes or until meat reaches 125 degrees F. for a medium rare steak. For other temperatures, remove meat when it has reached 10-15 degrees below the desired end temperature.
  • Heat canola oil in a cast iron pan, you want the pan hot and beginning to smoke.
  • Place steak into pan and sear the meat on both sides, the meat will get a lovely golden brown crust on it.
  • Add butter, herbs and garlic into pan and allow butter to melt and begin to brown. Stir to coat herbs and garlic with butter.
  • Place herbs and garlic on top of steak and baste steak with melted butter.
  • Remove steak from pan and slice. The end temperature of the meat should be 130-135 degrees for medium rare. See above for other temperatures.