Steak rib eye seasoned with fleur de sel, garlic, butter, sprigs of thyme and rosemary.
In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however, in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" originally was, as the name implies, the centre best portion of the rib steak, without the bone.
In Australia and New Zealand, ribeye is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet".(Wiki) The classic recipe for cooking steak consists in roasting on a skillet in vegetable oil (not olive oil!) at high temperature with further roasting in the oven to the required steak doneness. Before cooking, the steak should be warmed to room temperature — for the 1.5 kg steak, the time will be about an hour.
Leave the steak to warm for 1 hour at room temperature (the time for warming is calculated from the weight of the steak).
Salt with fleur de sel or medium salt (do not pepper!).
Heat 4-5 tablespoons of vegetable oil in a frying pan over high heat. Put the steak in a frying pan, fry over high heat for 5 minutes on one side. Turn over, fry for 5 minutes on the other side. Fry the sides for 3 minutes each, holding the steak with kitchen forceps.
Reduce the heat to medium, add butter to the pan, add the garlic clove, thyme and rosemary. Start to pour over the steak with butter for 5 minutes. Put the steak on the rack, put it on the baking tray with the rack. Bake for 20 minutes at 180 ° C, the steak doneness will be Medium (for the steak doneness Rare, you need to bake half of this time). Remove the steak from the oven, leave to rest in a warm place for 10-15 minutes (Rest time is indicated for Medium doneness).
Cut into portions. Before serving, add pepper and salt with fleur-de-sel or medium salt.