Slow-Roasted Steak

By Chef_Frytz

Ingredients

• 2 rib eye steak2, 12 to 16 ounces (350-500g)
• 2 Sprig fresh thyme
• 2 Sprig fresh rosemary
• Salt
• Black pepper
• 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) butter

Preparation

Step 1

1. Preheat the oven to 300F to slow (150C).

2. Chop the thyme and rosemary - You should end up with about 2 tablespoons of chopped herbs. Salt and pepper the steak.

3. Put the olive oil in an iron skillet and put it over medium heat for just a minute or so ... counter-intuitively, you do not want to sear the meat. In fact, Schlow writes, " should not even sizzle. " Put in the seasoned steak, and cook it gently for just one minute on each side. Sprinkle on half the herbs, melt the butter in the pan, and turn the steak once or twice , adding the rest of the herbs, until that is nicely covered on both sides with butter and herbs.

4. Put the steak on a wire rack in a shallow roasting pan. If there's any remaining butter and herbs in the skillet, pour them on top of the steak. Roast at 300F for 20 to 25 minutes, or Until the temperature at the center of the steak reads 120F (50C) Should it feel very soft to touch of a finger . Remove it from the oven and let stand for 5 to 10 minutes before serving , the temperature will rise with carry-over heating to a perfect rare.

WINE MATCH: Bring out your best red wine for this beauty. It was a delight with a spectacularly good item California, Napa Valley 2001 Delectus Stanton Vineyard Oakville Cabernet Sauvignon from California Wine Club's Connoisseurs' Series.