Tasty and elegantly flavoured,the ribeye is a muscle cut from the main muscle attached to the spine of the cow.The ribeye is a favoured cut of steak due to it’s fat to lean ratio,they are usually well marbled juicy and succulent when grilled,pan seared or roasted in the oven.

I was on a routine visit to my local butcher when this fantastic piece of meat caught my eye and the carnivore in me just had to take it home.

The secret to great steak is to make sure when you are buying steak,get it it cut thick and even as possible.

This steak is seasoned with salt and pepper,pan seared then finished of in the oven.The butter,rosemary and thyme offer for an unforgettable steak experience.


400g ribeye steak

4 rosemary sprigs

5 thyme sprigs

3 garlic cloves

3 tablespoons olive oil

2 tablespoons butter


Rub your steak with 2 teaspoons olive oil and season well with salt and pepper

Heat up an oven friendly pan and pour in the remaining olive oil.when the oil is hot and bubbly,place your steak into the hot pan,sear un disturbed for 4 minutes

After 4 minutes flip over,cook for 1 more minute then add in the butter,rosemary,thyme and garlic

Keep basting with the herb butter mixture for 3 minutes.When done take it off the stove and place it in a pre heated oven at 200℃

Let it roast in the oven for 5 minutes or until desired doneness,then take it out.Cover it with foil and let your steak rest for atleast 5 to 7 minutes then serve.This ensures the juices permeate through the steak tenderising it even further

Ribeye steak

Ribeye Steak


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