Description
A succulent ribeye steak cooked to perfection in the oven, featuring rich flavors of garlic and thyme.
Ingredients
- 2 ribeye steaks (1 ½” – 2″ thick)
- 8 sprigs thyme (divide 2 per side)
- 8 cloves garlic (peeled and smashed)
- 1 teaspoon sea salt (divided or more to taste)
- Compound butter (sliced)
- ½ cup chimichurri sauce
- 1 pound campari tomatoes
- 1 ½ tablespoons olive oil
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 400°F (200°C).
- Season the ribeye steaks with ½ teaspoon sea salt on both sides. Let them sit for about 30 minutes to bring them to room temperature.
- Heat a cast-iron skillet over medium-high heat. Add the olive oil and wait until it’s shimmering.
- Place the ribeye steaks in the skillet, searing them for 3-4 minutes on each side until a golden-brown crust forms.
- Add the smashed garlic and thyme to the skillet. Allow the aroma to infuse the oil.
- Transfer the skillet to the preheated oven. Cook the steaks for about 10-15 minutes, depending on how you like them done.
- In a separate tray, toss the campari tomatoes with ½ teaspoon sea salt and a drizzle of olive oil. Roast them in the oven during the last 10 minutes of the steak cooking time.
- Remove the skillet and tomatoes from the oven. Add slices of compound butter on top of the steaks.
- Let the ribeye steaks rest for about 5-10 minutes before slicing. Serve with chimichurri sauce and the roasted campari tomatoes.
Notes
Use a meat thermometer for accuracy. Aim for 130°F (54°C) for medium-rare and 140°F (60°C) for medium. Pair with your favorite sides for a complete meal.
