1 ribeye steak, 2 inches (5 cm) thick,
salt, to taste
pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 cloves garlic, peeled and smashed
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
Preheat the oven to 200 degrees Fahrenheit (95 degrees Celsius).
Season the steak generously on all sides with salt and pepper.
Bake for 45 minutes to an hour on a wire rack on top of a baking sheet, or until the internal temperature reaches 125°F (51° C) for medium-rare. If you prefer your steak rare or well-done, adjust the bake time accordingly (you monster).
In a pan, heat the canola oil over high heat until it begins to smoke. Use canola oil instead of olive oil since olive oil has a lower smoke point than canola oil and will smoke before reaching the ideal cooking temperature.
On the first side, sear the steak for 30 seconds, then turn.
Swirl together the butter, garlic, rosemary, and thyme in the pan.
Place the garlic and herbs on top of the steak and use a large spoon to baste it with butter.
Baste for about 30 seconds, then flip and baste for about 15 seconds on the other side.
Turn the steak over and cook on the other side to render any excess fat.
Allow 10 minutes for the steak to rest on a chopping board or wire rack. If you slice the steak before the resting period is over, a lot of the fluids will leak out, which isn’t ideal.
Slice the steak into 12 inches (1 cm) strips, fan them out, and serve.
Enjoy!
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