ABOUT THIS RECIPE
Slowly cook this ribeye steak in the oven for consistent edge-to-edge doneness. A final hot sear in a cast iron pan brings out the steak's flavor and texture.
COOKING METHODS: Pan Sear
DISH TYPES: Low-Carb/ Keto / High Protein / Steak
CUISINES: American
INGREDIENTS
- 2 (16-ounce) Certified Angus Beef ® ribeye steaks (1.5 to 2 inches thick)
- 2 teaspoons coarse kosher salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 garlic clove, lightly smashed
- 2 sprigs thyme
- 1 sprig rosemary
- flaked finishing salt (like Maldon, optional)
PREPARATION/ RECIPE
1- Preheat oven to 275° F, season steaks evenly with salt and pepper.
2- Place steaks on sheet pan affixed with wire rack, bake until they reach an internal temperature of 115° F for medium rare (30 to 60 minutes depending on thickness).
3- Remove steaks from oven, let rest. Preheat a cast iron pan to medium high. Pat steaks dry with a paper towel.
4- Add canola oil to pan followed by steaks. Sear 1 minute to develop a deep brown color. Add butter, garlic and herbs to pan. Flip steaks, sear 1 more minute while using a large spoon to constantly baste steaks with the melted butter.
5- Remove steaks to a cutting board, pour some of the butter and herbs over the steaks, rest 5 minutes.
6- Slice and serve with finishing salt if desired.
