Bone-In Rib Eye With Rosemary, Garlic & Thyme Recipe
Recipe from the Tasting Table Test Kitchen
To learn more, read "TT Culinary Institute: The Perfect Steak" in our National edition. See the other recipes in the story: Green Peppercorn Sauce, Bone Marrow Butter with Chives and Meyer Lemon and Béarnaise Sauce.
Recipe from the Tasting Table Test Kitchen
Bone-In Rib Eye Steak With Rosemary, Garlic And Thyme
Perfect your steak with the TT Culinary Institute!
Prep Time
33
minutes
Cook Time
14
minutes
Servings
2
servings
Total time: 47 minutes
Ingredients
- One 2-pound bone-in rib eye steak, preferably dry aged
- Kosher salt
- 2 sprigs rosemary
- 4 strips lemon peel
- 6 sprigs thyme
- 6 cloves garlic, smashed
- 1½ tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- Fleur de sel, for garnish
Directions
- Pat the steak dry with a paper towel to remove any excess moisture, then season generously with salt. Remove the leaves from 1 sprig of the rosemary and add to a small bowl along with the lemon, 4 sprigs of the thyme and 4 cloves of the garlic; mix to combine. Using your hands, rub the steak with the lemon-herb mixture. Wrap the steak in plastic wrap and refrigerate for at least 4 hours but preferably overnight.
- Remove the steak from the refrigerator and allow to come to room temperature, about 1 hour. Remove and discard the rosemary, thyme, lemon and garlic. Rub the steak with the olive oil.
- Heat a large cast-iron skillet over medium-high heat until very hot. Add the steak and cook until the bottom is crusty, about 4 minutes. Using tongs, hold the steak up on its sides, turning occasionally, to sear its edges, about 5 minutes. Flip the steak. Add the butter to the skillet along with the remaining rosemary, thyme and garlic. Using a large spoon, baste the steak with the herb butter until medium-rare, or until an instant-read thermometer inserted into its center reaches 130°, about 5 minutes more.
- Transfer steak to a cutting board and allow to rest for 10 minutes. Cut the steak off the bone and slice the steak, against the grain, into thin slices. Garnish with fleur de sel. Serve immediately.