Make sure your
Bone-in Ribeye Steak (1 lb)
has been removed from the fridge at least an hour before cooking.
Preheat oven to 220 degrees C (425 degrees F).
Pat ribeye steak dry with paper towel.
Generously season with
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
– remember the steak is quite thick, so you want to season accordingly.
Heat a griddle pan until smoking.
Place the steak onto the grill and cook for 90 seconds, then rotate 90 degrees and cook a further 90 seconds – this will create a nice criss-cross pattern on your steak.
Turn the steak, and repeat the process – the steak should cook for a total of 3 minutes on each side.
Place steak in an oven-proof pan or tray.
Place in the oven for 10 minutes.
Remove, and allow to rest for 5 minutes.
To make the herb butter, finely chop the
Fresh Basil (1 bunch)
Fresh Oregano (1 bunch)
Fresh Parsley (1 bunch)
Unsalted Butter (1/2 cup)
to the herb mixture.
Mix until well-incorporated.
Place onto parchment paper, roll up, twist the ends and place in the fridge to chill.
Serve with steak and enjoy!