in the kitchen
Ingredients
- 1 two-rib prime bone-in ribeye, approx 1.2 kg
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp fleur de sel
- 1 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, minced
- 50 g butter for basting
Method
1
Season beef with oil, garlic, herbs, salt and pepper. Allow to come to room temperature 1 hour.
2
Cook at low oven 100 C until internal temperature reaches 48 C (about 60 minutes for medium-rare target).
3
Rest 10 minutes while preheating a cast-iron skillet to smoking hot.
4
Sear the beef in a dry pan 2 minutes per side and on the bone edge. Add butter and baste constantly. Rest 5 more minutes before carving.