Beef rib eye steak

Serves Icon
Time 30 Minutes
  • 4 X beef rib eye steaks on the bone (500g-600g each)
  • 8 tablespoons extra-virgin olive oil
  • 4 whole garlic cloves, peeled
  • 8 sprigs thyme
  • 2 bay leaves
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line 2 baking trays with non-stick baking paper.

Step 2

Remove rib eye steaks from the fridge about 30 minutes before cooking to allow the meat to come to room temperature. Pat the meat dry with a paper towel.

Step 3

Heat a large frying pan (or barbeque) over very high heat. Place the beef steaks into a large bowl and rub with olive oil. Cook the beef steaks in batches of 2 at a time with the garlic, thyme and bay leaves in the hot pan. Sear the meat for 3 minutes on each side and briefly around the edges until well browned all over.

Step 4

Transfer the beef steaks with garlic and herbs onto the prepared baking trays and roast for 10-15 minutes, turning over half way through cooking for medium rare.

Step 5

Remove rib eye steaks from the oven and transfer to a chopping board. Pour the oil, garlic and herbs from the roasting tray over the steaks and allow to rest uncovered for 5-10 minutes before serving. This maintains the meat juices making the meat more tender and flavoursome. Season with salt and pepper to taste – buon appetito.

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