Beef rib eye steak
- 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
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.
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.
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.
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.
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.
