Rib Eye Steak With Roasted Garlic & Fresh Thyme

Rib Eye Steak With Roasted Garlic & Fresh Thyme

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Rib Eye Steak With Roasted Garlic & Fresh Thyme

Rib Eye Steak With Roasted Garlic & Fresh Thyme

Rib Eye Steaks are either bone-in or boneless that has had the fat removed by the butcher. Rib Eye Steaks come from the center rib of the beef and are extremely tender and are best cooked quickly by pan searing or grilling. Make sure to remove your steaks from the refrigerator and allow them to reach room temperature before cooking. Serve with potatoes and green vegetables.

INGREDIENTS

1 Bone-In Rib Eye Steak (2 to 2 1/2 Inches Thick)

25 Skin On & Crushed Garlic Cloves

2 Sprigs Fresh Thyme

3 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

Preheat your oven to 450 degrees. In a heavy (oven safe) pan heat the olive oil over a medium-high heat until it’s just smoking. Place the Rib Eye in the pan. Brown for 5 minutes on the first side. Turn steak over in the pan and sprinkle kosher salt over it. Continue to brown on the second side for 5 minutes. While the second side is browning, add all of the garlic to the pan (with the skin on), along with the fresh thyme. Toss the garlic so that it doesn’t burn. When the second side is browned, place in the oven and cook for 20 minutes for rare, 25 minutes for medium rare. Remove pan from the oven, and place the Rib Eye on a cutting board. Let it sit for 15 minutes. Warm your plates. Cut the bone off of the steak, and then cut the steak into 1/4 inch thick slices from the short side. Place the slices on the warm plates, along with the garlic cloves and the fresh thyme. Drizzle plates with the juices from the pan, and sprinkle with a little more kosher salt to season if you like. Serves 2

© Victoria Hart Glavin

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    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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