Rib-Eye Steaks marinated with Fennel and Rosemary

If anyone knows me you know that I am NOT a big red meat eater.  Actually I stopped eating red meat or should I say steak years ago due to dancing.  I don’t know why but every time I would eat steak I would just feel very heavy and uncomfortable.  So I decided to just stop eating it.

Funny though because my husband loves a good piece of steak and so do my siblings and parents, well they used to before they got on this whole health kick diet and decided to not eat any meat or poultry for three months… but that is a COMPLETELY different story for a COMPLETELY different time. 🙂

Back to my rib-eyes…

Yep, these puppies were no joke, I decided to make these rib-eyes for Christmas Eve dinner at my house.  For some reason every time my mother, or husband would ask me “So what’s the menu this year for Christmas dinner?” my mind kept falling on rib-eyes. At the same time I started to have this insatiable craving for some red meat.  I know kinda crazy since I can literally tell you I haven’t had a piece of red meat in about 10 years, give or take.

That’s when I knew this was the time I was going to break my “No Eating Red Meat” call… and I was going to make my dad fall off the wagon as well… just saying.

and guess what….

He did! The minute my father walked into my kitchen he looked right at me and said I guess this is the night I cheat and eat a little red meat… I just laughed.  (See how well I know my daddy)

Here it is boys, start smaking your lips because this is a treat you won’t wanna miss! Trust me the bone is the best part.

Enjoy.

Rib-Eye Steak marinated with fennel and rosemary

1 cup of extra-virgin olive oil

1/4 cup fresh rosemary, chopped

4 teaspoon fennel seed, ground

1 2-bone standing beef rib-roast (about 5 lbs)

salt and black pepper

Prepare Marinade: Combine the oil, rosemary, fennel seed, 1 teaspoon salt, and 1 teaspoon of black pepper in a small bowl. Set about 6 tablespoons of marinade aside.

Marinate Steaks: Place the steaks in a shallow baking pan or dish.  Pour the remaining marinade on top of the steaks. Cover and marinate at room temperature for about 2 hours, turning every 30 minutes.  (I actually marinated mine a few more hours longer but 2 is good)

Set Oven: Heat the oven to 300° F.  Remove the steaks from the marinade, scrape off the herbs, and pat dry with paper towels. Season each side of the steak with about 1/2 teaspoon of salt and black pepper.  You can either use to ovenproof skillets, like a cast iron skillet, or just a regular skillet like I did.  Turn your exhaust fan on high.  Cook the steaks searing one side for about 5 minutes. You want a nice brown crust to form on that side.  Then flip the steak and repeat the process for the other side.  When you are done transfer the steaks to a baking sheet for roasting.

Roast the Steaks: Place the baking sheet in the oven for roasting time.  I slow cooked the meat for about 30 minutes at 300°F and then kicked up to 425°F for the last 20 minutes or so.  You want to make sure that the thick part of the steak registers at 115°F to 120° for rare, or 125°F to 130°F for medium rare.  Once the steaks are finished cooking place them on a large cutting board where you allow them to sit and rest for about 10-15 minutes.  You want the steaks to come together again and keep all their juices.  Carve the meat from the bone and then cut the meat across the grain.  One plated brush the sliced meat with the reserved marinade and serve.