Learn how to make the perfect rib eye steak cooked in the oven with compound butter and roasted tomatoes.
Preheat oven to 275°F. Season the steak with salt, smashed peeled garlic and a few sprigs of thyme per side. Lay the steak on a cooling rack that is on a cookie sheet. Bake in the oven in the middle rack for 45 minutes.
Take the steak out and let it rest for 15 minutes.
Heat a cast iron skillet or grill to high heat to get a nice sear on each side. Sear the steak for 3-7 minutes on each side, depending on how well you like your steak. I like to do it for 3 minutes on each side to render the fat a bit and get a nice sear. Add in the compound butter slices (recipe can be found here) and let it sit for a minute covered to let the butter melt.
When you are ready to serve, slice the steak at a diagonal on a cutting board into desired thickness or leave it uncut. Drizzle with my fresh chimichurri sauce and add in the roasted tomatoes.
Preheat oven to 450°F.
Add tomatoes to a baking dish or cast iron skillet. Drizzle with olive oil and season with sea salt.
Bake for 25-35 minutes or until all tomatoes have burst out of their skins.
Let cool for about 5 minutes before eating.
TIP FOR STEAK :