Rosemary Garlic Ribeye Steak
1 16-18 ounce ribeye beef steak or two 8-9 ounce ribeye beef steaks
fresh cracked black pepper
3 large garlic cloves, smashed
4-5 sprigs fresh rosemary
¼ cup olive oil
2 tablespoons unsalted butter
1 tablespoon vegetable oil
flaked sea salt, optional
Season the steak with kosher salt and black pepper. In a resealable plastic bag, add the garlic, rosemary sprigs, olive oil and steak. Rub the marinade all over the beef. Squeeze out as much air as possible and then seal the bag. Refrigerate for at least 4-5 hours. Halfway through the time, take the bag out of the fridge and massage the marinade into the beef.
Remove the steak from the plastic bag. Use paper towels to dry off some of the marinade—do not discard the rosemary or garlic. Allow the steak to sit out at room temperature for 30 minutes.
Place a cast iron skillet on the middle rack of the oven and preheat to 400 degrees F. After the cast iron skillet has heated in the oven for 15-20 minutes and the steak has come to room temperature, carefully remove the skillet and place on a burner over medium-high heat.
Add the butter, oil and allow it to melt together before carefully placing the steak in. Add the sprigs of rosemary and crushed garlic from the marinade bag. Sear the ribeye for 1-2 minutes on each side. While the beef sears, repeatedly spoon the butter/oil over the tops of the meat to baste. Once both sides have seared, transfer the skillet with the steak back into the oven.
Roast the ribeye at 400 degrees F for 3-4 minutes or until the internal temperaturereaches 135 degrees F for medium-rare. Allow the steak to rest for 5-10 minutes and sprinkle the tops with sea salt to finish (optional). You can also drizzle a few spoonfuls of the herb-infused oil/butter from the skillet over the steak as there is a TON of flavor it in it. Serve warm with roasted potatoes, veggies or sides of your choice.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.