When the nice weather returns, this rib steak with thyme and rosemary fits perfectly into a simple dinner without spending two hours in the kitchen. It requires few steps, but they count: tempered meat, a strong sear, a real rest time. It’s the kind of quick recipe that makes you feel like you put in a lot more effort than you actually did.
Ingredients :
- Bone-in ribeye steak — This is the main piece, so choose it thick, well-marbled, and not too cold at cooking time. If it comes straight from the refrigerator, let it come to room temperature for about 30 minutes to avoid a burnt exterior and a frozen center.
- Thyme — It brings a dry, almost lemony note that awakens the taste of grilled meat. Use fresh thyme if possible, or dried thyme in a lighter amount, as its fragrance quickly becomes dominant.
- Rosemary — Rosemary gives a woody, resinous smell that pairs well with intense heat. Choose flexible, fragrant sprigs, and remove any tough stems before serving if they interfere with eating.
- Olive oil — It helps the herbs adhere to the meat and promotes an even crust. Use a simple olive oil, not too bitter, or a neutral oil if you want a more subtle flavor.
