Description
Juicy, bone-in French-style ribeye steak seared and butter-basted with garlic and herbs. A celebration dish that’s surprisingly simple.
Ingredients
800 g beef ribeye on the bone (prime rib bone-in)
1 tablespoon avocado oil or olive oil
Salt flakes and cracked black pepper
2 cloves garlic
3 sprigs fresh thyme or tarragon
2 tablespoons butter
Instructions
1. Bring the steak to room temperature for 45 minutes.
2. Preheat oven to 400°F (200°C).
3. Pat steak dry and season generously with salt and pepper.
4. Heat a cast iron pan over high heat until smoking.
5. Sear steak for 2 minutes per side, including edges.
6. Add butter, garlic, and herbs to the pan.
7. Tilt pan and baste steak with melted butter.
8. Transfer skillet to oven and roast for 8–10 minutes for medium-rare.
9. Remove and let rest for 10 minutes under foil.
10. Slice meat from bone and carve into thick slices.
Notes
Use a meat thermometer for accuracy—125°F for medium-rare.
You can substitute rosemary for thyme or tarragon if preferred.
Serve with roasted potatoes and a green salad.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Main Dishes
- Method: Pan-Sear + Oven Roast
- Cuisine: French
Nutrition
- Serving Size: 400g
- Calories: 850
- Sugar: 0g
- Sodium: 720mg
- Fat: 62g
- Saturated Fat: 24g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 72g
- Cholesterol: 220mg
Keywords: cote de boeuf rib steak, bone-in ribeye, French steak recipe