The Perfect Steak, Says Chef Fabio
- Ready In:
- 20 ounces bone-in rib eye
- fresh cracked pepper (to taste but don't be too shy)
- 6 tablespoons extra virgin olive oil, divided
- 3 garlic cloves
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon butter
- Rub both sides of steak with 1 Tbsp of the oil.
- Season the steak with pepper on both sides.
- Heat grill (indoor type - or a large skillet will also work) with medium high heat until very hot.
- Add 2 Tbsp to the grill or pan and place the steak in the pan, allow it to cook on one side for 2-3 min without moving or poking the meat.
- While the steak is cooking, chop the garlic and put it in the remaining EVOO.
- Take the sprigs of rosemary and thyme, wrap the ends with aluminum foil to keep them together and use them as a brush to brush the garlic oil on the steak while it is cooking.
- Flip the steak over, brush with garlic oil, then salt the cooked side.
- After 2-3 min flip the steak over again, and salt that side as well, brushing all sides with the herb brush of garlic oil.
- Lower the heat.
- Add the butter to the top of the steak, and let it melt as the steak cooks to your preference. Cooking time will depend on how well done you wish your steak to be.
- When the steak is cooked, remove from pan to a board or plate and allow the steak to rest for approximately 5 minute
- Slice and serve.
MY PRIVATE NOTES
Add a Note
Join The Conversation
We too used boneless ribeyes, and chose to use an outdoor grill because the weather was so beautiful. We've made ribeyes in the skillet also, and both ways are great. The dollop of butter really adds great flavor to the steaks and the herb brush makes the grillmaster (Rick in our case) look very cool using it! Very much enjoyed, thanks for sharing the recipe.