/ Recipe Ribeye steak with rosemary, thyme and garlic

Recipe Ribeye steak with rosemary, thyme and garlic

  • Steak ribay - 1 piece (about 420 g)
  • Olive oil - 4 items. Spoons
  • Salt - 1/2 cup
  • Pepper peas - 4 items. Spoons
  • Sprigs of rosemary - 3 pieces
  • Sprigs of thyme - 3 pieces
  • Garlic - 1/2 cup

1. Preheat the oven to 260 degrees. Cut the steak in half - cooking individual halves will allow you to better control the process of meat readiness. Fry both halves in olive oil on a very strong fire, until dark golden color, about 3 minutes on each side. 2. Put pea peppers in a bag and crush with a rolling pin. Put the pepper in a bowl, add the leaves of rosemary, thyme, salt and chopped garlic. Pour a little olive oil from the meat into the garlic mix and mix to keep it well together. 3. Lubricate both halves of the steak. Bake at 20-30 minutes at 260 degrees, then reduce the heat to 150 degrees and cook for another 20 to 30 minutes, until the temperature of the meat reaches 52 degrees (medium degree of roasting). 4. If you want to make the meat more roasted, leave it in the oven for a longer time. Using a meat thermometer, you can cook meat to your liking. 5. Remove meat from the oven and allow to cool for at least 20 minutes before cutting.

Servings: 12

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