This recipe features a thick rib eye steak cooked using the reverse searing method, resulting in a perfectly medium-rare finish with a beautifully seasoned crust. Served alongside broiled vegetables for a complete meal.
1: Dry brine the rib eye steak with SPG for about 24 hours.
2: Slow bake the steak in the oven at 225 degrees until the internal temperature hits 120°F (for medium-rare), which takes about 45 minutes.
3: Heat a cast iron pan until it's blazing hot.
4: Sear the steak on all sides and edges for a great crust.
5: Remove the steak from the flame and add butter, crushed garlic, and fresh thyme.
6: Baste the steak with the melted butter and juices, then remove from the pan.
7: Slice zucchini, onions, and asparagus, and cover them in EVOO, SPG, and a spritz of lemon.
8: Broil the vegetables on high until tender and seared, around 10 minutes.
