Ribeye steak with rosemary, thyme, and garlic
Description
The dish is prepared without unnecessary complications. Is there anything more delicious for holidays than a beautifully cooked, flavorful piece of roasted beef? The steak is great served both hot and cold, with potatoes, mushrooms, and Brussels sprouts. It's important to use a meat thermometer when preparing this dish! Cooking time may vary significantly. The dish is ready to be served.
Instructions
- 1
Step 1
1. Preheat the oven to 260 degrees. Cut the steak in half—cooking the halves separately will allow you to better control the doneness of the meat. Sear both halves in olive oil over very high heat until deep golden brown, about 3 minutes per side.
- 2
Step 2
2. Place the peppercorns in a bag and crush them with a rolling pin. Transfer the pepper to a bowl, add the rosemary leaves, thyme, salt, and minced garlic. Pour a little olive oil from the meat into the garlic mixture and stir until well combined.
- 3
Step 3
3. Brush both steak halves with the mixture. Bake for 20-30 minutes at 260 degrees, then reduce the heat to 150 degrees and continue cooking for another 20 to 30 minutes, until the internal meat temperature reaches 52 degrees (medium doneness).
- 4
Step 4
4. If you want the meat to be more well-done, leave it in the oven for a longer time. Using a meat thermometer, you can cook the meat to your preferred doneness.
- 5
Step 5
5. Remove the meat from the oven and let it cool for at least 20 minutes before slicing.