This is the perfect steak for a stay-date-night. We have lots of these nights, and always include our girls. I have been using my fresh herbs from the garden on steaks, potatoes, chicken, and shrimp. They add so much flavor to any dish.
I served these juicy steaks with creamy herb scalloped potatoes and tossed salad. This is more of a method than a recipe. The steaks are marinated in extra virgin olive oil, fresh herbs, and spices. Then are seared in a screaming hot cast iron skillet and finished off in the oven.
Boneless Rib Eye steaks
Extra virgin olive oil
fresh rosemary, chopped
fresh oregano, chopped
fresh thyme, chopped
Place steaks in a deep casserole dish. Drizzle generously with olive oil. Add chopped herbs, spices, and garlic. Turn steaks over and get marinade all over. Cover with plastic wrap and refrigerate for 2 hours. Turn steaks over and let marinade in the refrigerator for another 2 hours.
Remove steaks from fridge and let them come to room temperature. Preheat oven to 450 degrees. On the stove top, heat up a large cast iron skillet over high heat. Add some olive oil, then add steaks to the pan. Let sear for 5 minutes on the first side. Turn over and let sear 3 minutes. Turn off heat and place skillet in the oven.
Cook until done to your liking. I cooked ours in the oven for about 5 more minutes for medium-rare. Remove steaks from skillet to a cutting board and let rest for at least 5 minutes to let the juices redistribute. Slice and serve. Enjoy!