Thyme and Rosemary Ribeyes
There’s something special about cooking a beautiful steak at home, especially when it’s packed with flavour and finished with love. The thyme and rosemary butter takes this ribeye to the next level.
Equipment
- Oven-safe skillet
- Spoon
- Meat Thermometer optional
Ingredients
- 2 large bone-in ribeye steaks
- 1 tbsp olive oil
- Salt and freshly cracked black pepper to taste
- 2 tbsp unsalted butter
- 2–3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- Sea salt for serving
Instructions
- Preheat the oven to 400°F / 200°C
- Heat the oil in a large skillet. Season the meat on both sides with salt and pepper.
- Once the oil is hot, add in the meat and allow to cook without moving for 4-5 minutes until a lovely dark crust has formed then flip to cook on the other side
- Add in the butter and rosemary and thyme and reduce the heat to medium.
- Baste the meat with the herby butter whilst it cooks on the other side.
- Remove the meat once cooked according to your preference of rare, medium or well done and set aside to rest for at least five minutes.
- Slice and then serve on a platter sprinkled with sea salt.
