Necessary products:
- 1 beef ribeye steak (about 250-300 g)
- Salt and freshly ground black pepper
- 2 tbsp. olive oil or butter
- A few cloves of garlic
- A few sprigs of fresh rosemary and/or thyme
Method of preparation:
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Stack Preparation:
- Remove the steak from the refrigerator and let it sit at room temperature for about 30-40 minutes before cooking. This helps with even baking.
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Forging:
- Season the steak on both sides with salt and freshly ground pepper.
- Season the steak on both sides with salt and freshly ground pepper.
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Heat the Pan:
- Heat a pan over medium-high heat and add the olive oil or butter.
- Heat a pan over medium-high heat and add the olive oil or butter.
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Baking:
- Place the steak in the pan and cook for about 3-4 minutes on each side for medium rare. If you prefer a more seared steak, increase the time by a few minutes on each side.
- Place the steak in the pan and cook for about 3-4 minutes on each side for medium rare. If you prefer a more seared steak, increase the time by a few minutes on each side.
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Add Flavors:
- Add the garlic cloves and rosemary or thyme sprigs to the pan for the last few minutes of cooking.
- Add the garlic cloves and rosemary or thyme sprigs to the pan for the last few minutes of cooking.
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Rest of Stack:
- Once the steak is done, remove it from the pan and let it rest in a warm place for about 5-10 minutes. This allows the juices to be distributed evenly.
- Once the steak is done, remove it from the pan and let it rest in a warm place for about 5-10 minutes. This allows the juices to be distributed evenly.
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Serving:
- Serve the steak immediately after it has died for maximum flavor and aroma enjoyment.
This simple yet elegant recipe highlights the rich flavor of Ribeye steak while adding additional flavors from the herbs and garlic.