Cooklist AI

Thyme-Rosemary Rib Eye Glory

Name: Thyme-Rosemary Rib Eye Glory
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 2 teaspoons finely chopped fresh rosemary; 1 tablespoon olive oil; 3 cloves garlic, smashed; 1 teaspoon fresh thyme leaves minced; 1 pound bone-in rib eye steak; 1 tablespoon chopped fresh parsley; 1 teaspoon freshly ground black pepper; 2 teaspoons kosher salt; 2 tablespoons unsalted butter

Bursting with the richness of butter and the earthy aroma of rosemary and thyme, this sizzling Rib Eye steak will turn your dinner into a memorable feast. A delicious trail of smashed garlic and a hint of parsley round off the flavor profile brilliantly, making this a perfect centerpiece for any spe...



26 min

TOTAL TIME

379

CALORIES

$2.64

PER SERVING

SAVE

ADD TO PLAN

REMIX RECIPE

Add to Cart

Ingredients

9 INGREDIENTS

4 SERVINGS

1 tsp fresh thyme leaves

minced

1 lb bone in rib eye steak

1 tbsp fresh parsley

chopped

1 tsp freshly ground black pepper

2 tsp kosher salt

2 tbsp unsalted butter

Directions

9 STEPS

15 min

PREP TIME

11 min

COOK TIME

26 min

TOTAL TIME

Remove the steak from the refrigerator, pat it dry with paper towels, and season it liberally on both sides with kosher salt. Allow it to sit on the countertop for 15 minutes to take the chill off.

Season the steak with freshly ground black pepper, finely chopped fresh rosemary, and minced fresh thyme leaves. Press these seasonings into the meat firmly using your fingers.

Place a 10-inch cast-iron skillet on medium heat and allow it to warm up.

Once the skillet is heated, add the unsalted butter and olive oil. Let the butter melt and swirl it around to evenly coat the bottom of the skillet.

Lay the steak in the skillet and sear for about 5 minutes, or until the bottom is richly browned.

Turn the steak over, add the smashed garlic, and continue to cook for another 5 minutes for a rare steak. Throughout this time, continually spoon the butter drippings over the steak.

Check the internal temperature of the steak. For a rare steak, the temperature should read 120°F; for medium-rare, it should be around 125°F to 130°F.

Once cooked to your preference, remove the steak from the heat and place it on a cutting board. Let it rest for 8 to 10 minutes before slicing.

Sprinkle the steak with chopped fresh parsley before slicing and serving for added color and freshness.