Steak is what’s for dinner. This is one of my favorite methods of cooking steak lately. Bake low and slow, let it rest and then sear on both sides. If you know how to use an oven, heat up a skillet or a grill… you can make this amazing steak dinner with sides of your choice. I’ve been making steak like this for a while and decided it’s time to share my tips and tricks on making the juiciest and easy foolproof steak. I like to buy Rib eye steak for this, with or without the bone works. Make this for your next dinner party for your guests or for your family to enjoy.
Learn how to make the perfect rib eye steak cooked in the oven with compound butter and roasted tomatoes.
- 2 1" - 1/2" thick boneless rib eye steak
- 12 sprigs thyme, 3 per side
- 8 large cloves fresh garlic, peeled and smashed
- generous amount of sea salt
- 1/2 cup chimichurri sauce
- 1 lb campari tomatoes
- 1.5 tbsp olive oil
- 1/2 tsp sea salt
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 :
- When you get the steak home, remove it from the package and place it in your refrigerator, uncovered, on a plate lined with a few paper towels until you are ready to prepare it. This will help remove any excess moisture and will also help intensify the flavor of your steak.
- Then it's time to prep the steak for some lovin in the oven. Crush some garlic and get a few sprigs of fresh thyme ready for your steak. Season it well with good sea salt on both sides. Add in the crushed and peeled garlic and a few sprigs of thyme, flip and repeat. Lay out on a cooling rack with the cookie sheet underneath. Let it sit on the counter while the oven heats up. Add ot the oven and bake
The sear on this came out great. Once you have assembled your plate of sides you are ready to cut this bad boy and enjoy. let me know what you thought and how yours came out.
My favorite salad to serve with this is a GRILLED CAESAR SALAD with homemade croutons and dressing. It’s super easy to make and the smoky grilling part makes the salad that much better. I hope you enjoy and give this a try.
This quick and easy salad with homemade caesar dressing and croutons pairs perfectly with the slow roasted ribeye recipe from above.
- 1 romaine lettuce head, cut in half (1/2 a head per person)
- olive oil for spraying on lettuce
- pinch of sea salt
- 1 pasteurized egg, at room temperature
- 1 cup olive oil, mild or extra virgin, at room temperature
- 1/4 cup Parmigiano Reggiano cheese
- 1 clove garlic, smashed (or more, to taste)
- 4 tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1 1/2 tsp anchovy paste (omit if you don't like anchovy)
- baguette or other nice crusty bread
- olive oil
Preheat your grill to medium high heat
Spray olive oil lightly on the cut pieces of lettuce.
Grill the cut part of the lettuce until nice grill marks form. Flip halfway to create cross lines.
Let the lettuce rest and cool down before applying the dressing.
Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon.
Keep refrigerated and eat within a few weeks. You will never want to buy store bought Caesar dressing after trying this one, I promise.
While you have your grill on, slice baguette into finger width slices and spray or toss in some olive oil. When the grill is hot enough, grill each side creating a criss cross design. Let them cool down and cut them into either squares or in half. Then you are ready to add them on top of the salad and drizzle the dressing on top and shave some fresh Parmigiano Reggiano cheese to add more goodness.