Slow Roasted Rib Eye Steak (Bone In)
Bone-in Rib Eye (2 to 3 lbs.)
¼ lb. Thyme
1 bulb Garlic
½ cup extra virgin olive oil
¾ cup whipped cream
¼ cup dry white wine
In a saucepan, dry roast garlic and thyme for 2 to 3 minutes, add the extra virgin olive oil, whipped cream and white wine. Cook for 7 to 10 minutes on medium flame, and stir constantly. Add sea salt to taste. Set the marinade aside on room temperature till it cools down.
On an aluminium foil place the steak and rub it with coarse black pepper. Pour the marinade on the steak and seal the foil. Refrigerate for approximately 4 hours.
Preheat the oven at 400° for 20 minutes. Place the steak in the oven and turn the oven to 300°. Frequently turn and cook the steak for 30 to 45 minutes to bring it to medium-rare.
Place the steak on a serving platter and garnish with a sprig of thyme.
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