Ingredients
1thick rib eye steak,(2-inch thick), preferably USDA prime
1tspsalt,to taste
1tsppepper,to taste
3tbspcanola oil
2tbspbutter
2clovesgarlic,peeled and smashed
2sprigsfresh rosemary
3sprigsfresh thyme.
Preparation
Preheat oven to 200 degrees F.
Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to 1 hour, until the internal temperature reads about 125 degrees F for medium-rare. Adjust the bake time for rare or well-done steak.
Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
Sear the steak for 1 minute on one side, then flip.
Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
Turn the steak on its side and cook to render off any excess fat.
Enjoy!
