Recipe provided by Dan Glickberg and Mitchel London of Fairway Market!
INGREDIENTS
• 1 2-inch Rib Eye Steak, bone in
• 25 garlic cloves, skin on and crushed
• 2 sprigs fresh thyme
• Fairway Extra Virgin Olive Oil
• Sea salt
DIRECTIONS
- Preheat the oven to 450 degrees.
- Heat the olive oil in a heavy, oven-safe pan until it’s just smoking.
- Place the Rib Eye in pan.
- Brown it very well on the first side for at least 5 minutes before turning.
- When the first side is very brown, turn it over in the pan and sprinkle 1 teaspoon of sea salt over it.
- Continue to brown the second side.
- While second side is browning, add all of the garlic to the pan (with the skin on), along with the fresh thyme. Toss the garlic so it doesn't burn. Let the second side brown for at least 5 minutes.
- When the second side is well browned, place it in the preheated oven, and let it cook for approximately 20 minutes for rare, 25 minutes for medium rare.
- Remove the pan from the oven, and place the Rib Eye on a cutting board. Let it sit for 15 minutes.
- Warm your plates.
- Cut the bone off of the steak, and then cut the steak into 1/4-inch thick slices from the short side.
- Place the slices on the warm plates, along with the garlic cloves and the fresh thyme.
- Drizzle plates with the juices from the pan, and sprinkle a little more sea salt to season.
