Rib-eye steak with garlic & herbs

Ingredients

• 500 g rib-eye (entrecôte) steak – this is the total weight, usually 2 steaks of about 250 g each, 2.5–3 cm thick
• 2 tbsp canola or sunflower oil
• 1 tbsp olive oil
• 1 tsp coarse salt
• ½ tsp freshly cracked black pepper
• 3 garlic cloves, lightly crushed, skin on
• 2 sprigs rosemary and 2 sprigs thyme

Method

1. Take the steaks out of the fridge 20–30 minutes before cooking and pat them very dry with paper towels.
2. Brush the steaks with a thin layer of canola oil and season both sides with salt and pepper.
3. In a pan
4. Heat a cast-iron or other heavy skillet over high heat for 3–4 minutes, until it just starts to smoke.
5. Lay the steaks in the pan and do not move them. For a 2.5 cm steak, sear about 3 minutes, turn and sear another 2–3 minutes. Thicker steaks need longer. Times are only a guide – the thermometer decides.
6. For the last 2 minutes, lower the heat to medium, add the olive oil, garlic and herbs, tilt the pan slightly and spoon the hot oil over the steaks.
7. On the grill
8. Heat the grill to high (about 250°C), then clean and oil the grates.
9. Grill 3–4 minutes per side without moving the steaks, depending on thickness.
10. While they grill, warm the olive oil with the garlic and herbs in a small pot over low heat for 3–4 minutes without browning, and brush it over the steaks as they come off the grill.
11. Check, rest & serve
12. Check doneness with a food thermometer in the thickest part of the steak. USDA recommends at least 63°C (145°F) for whole cuts of beef (medium), followed by a rest of at least 3 minutes.
13. Move to a board and rest for 5 minutes. Slice against the grain and serve right away.