OVEN ROASTED RIB EYE

• 2 each 16 ounce rib eye steak
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 1 EVOO
• 1 KOSHER SALT, FRESH PEPPER TO TASTE

1. PREHEAT OVEN TO 350F
2. USING A CAST IRON SKILLET, SET ON STOVE AT MEDIUM HEAT, ADD 2 TURNS EVOO.
3. ADD HERBS TO INFUSE THE OIL WITH FLAVOR.
4. REMOVE HERBS, SEASON THE STEAKS WITH SALT AND PEPPER
5. ADD STEAKS TO SKILLET AND BROWN ABOUT 4 MINUTES.
6. TURN STEAK OVER AND PUT THE WHOLE SKILLET IN THE OVEN FOR 12 MINUTES FOR MEDIUM-RARE.

rosemary, thyme, evoo, kosher salt

Taken from cookpad.com/us/recipes/336393-oven-roasted-rib-eye (may not work)