How to make thick rib joint steak

Ingredients:

• Beef bone in rib joint, thick steak, about 1½ inch thick, and about 2 pounds in weight. This steak should be matured for at least 21 days.
• Black or mixed pepper
• Rock salt
• Pinch of fresh thyme
• Drop of olive oil

Crack black pepper and slightly crush salt. Keep steak at room temperature, at least 2-3 hours, until its temperature rise up to the room temperature (20-25 ° is optimal). Sprinkle each side of the steak with salt and pepper and marinate for 10-20 min.

Tick rib and rib-eye steaks usually have plenty of fat on the surface, and it is very convenient to start cooking from the external side and use this fat instead of oil.

First of all, preheat oven to 200 ° C and prepare tray for oven cooking, this tray should be kept in the oven as well.

Preheat heavy cast iron frying skillet to a high temperature. Start cooking from the fat side. Cook about 2.5 min.

It is necessary to remember, that the external muscle (strictly speaking, Spinalis Dorsi muscle) is very tough and it is better to cook this bit to the medium or well-done doneness. Whereas the central part, rib-eye muscle (Longissimus Dorsi muscle), should be cooked medium-rare. The easiest way to do it, is to use a bit of fresh thyme! Make a small pillow from the fresh thyme and place it under the central part of the steak. Cook two times on each side, about 2.5 min each time. In total it will be 10 minutes. During cooking reduce temperature from high to medium-high.

Add a drop of olive oil (just in case to prevent sticking) to the preheated tray. Place fried meat steak on this oil drop in the middle of the tray.

Roast steak at 200 ° C in the oven without fan for about 7-9 minutes.

After cooking, cover steak with foil and keep for about 5 minutes to redistribute heat inside the steak.

If this steak supposed to be a shared steak, it is better to slice it before serving and serve sliced.