Garlic Herb crusted Ribeye
yield: 4 Servings | Prep Time: 10 minutes | Cook time: 15 Minutes
- 4 – 12 oz. Ribeye steaks
- Avocado or other high heat oil
- 4-6 whole garlic cloves
- 1 ½ Tbsp. olive oil
- 2 tsp. fresh rosemary, minced
(more for garnish if desired)
- 2 tsp. fresh thyme, minced
(more for garnish if desired) - 2 tsp. fresh marjoram, minced
(more for garnish if desired) - 4 tsp. butter, softened
- Salt and pepper
DIRECTIONS
- Preheat oven to 425°
- Dry steaks and bring them to room temperature.
- In a small bowl, mix the olive oil, rosemary, thyme and marjoram; set aside.
- Season steaks generously with salt and pepper.
- Heat oil on med-high heat until hot and shimmery.
- Add garlic and steaks.
- Sear steaks on both sides, moving the garlic around to prevent burning.
- Press half the olive oil mixture onto one side of the steaks and cook for 30 seconds to 1 minute.
- Flip and repeat on other side.
- Transfer pan to the oven and cook until they are 10 degrees shy of your desired finished temperature.
- Remove from oven, top each with 1 tsp. butter, tent with foil and allow to rest for 10 minutes.
- Garnish with more fresh herbs if desired.
TIPS: If using dried herbs, cut the amount in half for the olive oil mixture. If using dried herbs for the garnish, mix with the softened butter a couple of hours in advance.