Rib-Eye Steak with Pan Jus

Preheat the oven to 400ºF.

Sprinkle each side of the rib eye steak generously with salt and pepper. Press the rosemary leaves into the steak on each side.

Heat an oven proof saute pan on medium heat with the olive oil. Let the oil get hot but don’t let it start to smoke. Add the rib eye steak and sear each side of the steak for 1 minute, and that includes the ends. Place the pan into the oven for 12 minutes (medium rare).

Remove the steak and set aside for 10 minutes.

Place the saute pan back over medium-high heat. Add the wine, beef stock and thyme to the pan and stir to remove all the drippings with a wooden spoon. Bring down to a simmer until reduced by half. Sprinkle some salt into the sauce.

After 10 minutes, cut the steak against the grain with a chef’s knife. Plate the steak and spoon the sauce over the steak.