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Grilled Ribeye Steak With Mediterranean Aromas
The best seasoning for Grilled Rib Eye Steaks. You will make this recipe again and again!
Grilled Ribeye Steak With Mediterranean Aromas
Servings
1 - 2
Cook Time
25-30 mins
Ingredients
8
Equipment
Lodge Cast Iron Square Grill Pan 11 inch
Staub Cast Iron Grill Pan Square Red 33 cm
Staub Cast Iron Grill Pan w/Handle La Mer 12 inch/30 cm
Ingredients
1 Wagyu ribeye steak approx. 400g
Salt flakes
A little olive oil
6 stalks of thyme, chopped coarsely
2 sprigs of rosemary, chopped coarsely
0.5 garlic clove (crushed)
1 tbsp. butter
Pepper
Instructions
Remove the meat from the fridge 2 hours before you start the preparation, cover it and let it rest at room temperature.
Pre-heat the oven to 100°C top/bottom heat and cover a baking tray with an oven grille.
Marinate the steaks thinly with olive oil, position on the oven grille and place in the oven for about 25 minutes (2 racks from the bottom).
The steaks will now be heated gently up to a core temperature of about 50-55°C.
After 25 minutes remove the meat from the oven.
Slowly heat up a griddle pan. Season the steak with the salt flakes.
Add the steak to the pan, turn it once and grill fiercely on both sides for about 1 minute. Now turn the steak over one more time, turning at 90 degrees and grill once more for about 1 minute on each side. This creates the typical griddle pattern on the steak.
Add the seasoning of thyme, rosemary, crushed garlic cloves and the butter. Pour the melted butter several times over the steak using a spoon.
Remove the steak from the pan and let it rest for about 2 minutes.
Season the steak with pepper and cut into thin slices.
Arrange on a plate with its juice and the aromatics.
