Rachael Ray: Rachael's Daytime Talkshow

Steakhouse Rib-Eye

To make this steak supper really fancy, serve it with Steakhouse Tomato Stacks, Oven-Roasted Broccoli and an Arugula and Spinach Salad with Goat Cheese and Pepitas (pumpkin seeds) and – my favorite dressing – some lemon juice and EVOO.

Ingredients

3 tablespoons EVOO – Extra Virgin Olive Oil, plus extra for drizzling
2 big rib-eye steaks, each about 1 1/4-inches thick
4 cloves garlic, sliced in half lengthwise
2 to 3 sprigs fresh rosemary
Salt and ground black pepper

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Preparation

Preheat oven to 400ºF.

Place a large, cast iron skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons.

While the pan is heating up, rub the steaks with the cut sides of the garlic cloves and season them with salt and pepper.

When the oil in the pan just begins to smoke, add the rosemary and the steaks to the pan and sear them on one side until deep golden brown, about 5 minutes. Flip the steaks and transfer the pan to the oven to finish cooking to your desired doneness, about 5 minutes for medium.

When the steaks have finished cooking, pour a light drizzle of EVOO over your cutting board and place the steaks down on top. Thinly slice the meat and serve immediately.