INGREDIENTS
1 to 1.5 pound thick rib eye steak at least 1 inch thick
1 T kosher salt
2 T Montreal Steak Seasoning
1 T freshly ground black pepper
4 T Olive oil
3 T unsalted butter
3 sprigs fresh thyme
2 bunches fresh rosemary
2 Large cloves garlic chopped
DIRECTIONS
Preheat oven to 220°.
In a small bowl mix the salt, pepper and Montreal seasoning well.
Season the steak on all sides to include the sides.
Line a baking sheet with aluminum foil place a wire rack on to if it and bake 30 minutes.
Heat the olive oil in a cast iron skillet on medium high. Sear the steak on each side for about 20 - 30 seconds.
After searing the stead add the butter, thyme, rosemary, and garlic.
Let the herbs and garlic infuse with the butter.
Once infused with butter place the sprigs on the side or on the top of the steak.
Spoon the butter over the steak over and over again for at least 50 seconds to a minute. (This will depend on how well you would like your steak done)
Rest the steak for 15 minutes.
Slice as desired.
Enjoy!
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