By Victoria Hart Glavin of Tiny New York Kitchen
Rib Eye Steaks are either bone-in or boneless that has had the fat removed by the butcher. Rib Eye Steaks come from the center rib of the beef and are extremely tender and are best cooked quickly by pan searing or grilling. Make sure to remove your steaks from the refrigerator and allow them to reach room temperature before cooking. Serve with potatoes and green vegetables.
- 1 Bone-In Rib Eye Steak (2 to 2 1/2 Inches Thick)
- 25 Skin On & Crushed Garlic Cloves
- 2 Sprigs Fresh Thyme
- 3 Tablespoons Olive Oil
- 1 Teaspoon Kosher Salt
Preheat your oven to 450 degrees. In a heavy (oven safe) pan heat the olive oil over a medium-high heat until it’s just smoking. Place the Rib Eye in the pan. Brown for 5 minutes on the first side. Turn steak over in the pan and sprinkle kosher salt over it. Continue to brown on the second side for 5 minutes. While the second side is browning, add all of the garlic to the pan (with the skin on), along with the fresh thyme. Toss the garlic so that it doesn’t burn. When the second side is browned, place in the oven and cook for 20 minutes for rare, 25 minutes for medium rare. Remove pan from the oven, and place the Rib Eye on a cutting board. Let it sit for 15 minutes. Warm your plates. Cut the bone off of the steak, and then cut the steak into 1/4 inch thick slices from the short side. Place the slices on the warm plates, along with the garlic cloves and the fresh thyme. Drizzle plates with the juices from the pan, and sprinkle with a little more kosher salt to season if you like. Serves 2
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.