Olive Oil~Herb Marinated Rib Eye Steaks

This is the perfect steak for a stay-date-night.  We have lots of these nights, and always include our girls.  I have been using my fresh herbs from the garden on steaks, potatoes, chicken, and shrimp.  They add so much flavor to any dish. 

I served these juicy steaks with creamy herb scalloped potatoes and tossed salad.  This is more of a method than a recipe.  The steaks are marinated in extra virgin olive oil, fresh herbs, and spices.  Then are seared in a screaming hot cast iron skillet and finished off in the oven. 

Ingredients:

Boneless Rib Eye steaks
Extra virgin olive oil
fresh rosemary, chopped
fresh oregano, chopped
fresh thyme, chopped
kosher salt
black pepper
garlic, minced

Place steaks in a deep casserole dish.  Drizzle generously with olive oil.  Add chopped herbs, spices, and garlic.  Turn steaks over and get marinade all over.  Cover with plastic wrap and refrigerate for 2 hours.  Turn steaks over and let marinade in the refrigerator for another 2 hours.   

Remove steaks from fridge and let them come to room temperature.  Preheat oven to 450 degrees.  On the stove top, heat up a large cast iron skillet over high heat.  Add some olive oil, then add steaks to the pan.  Let sear for 5 minutes on the first side.  Turn over and let sear 3 minutes.  Turn off heat and place skillet in the oven. 

Cook until done to your liking.  I cooked ours in the oven for about 5 more minutes for medium-rare.  Remove steaks from skillet to a cutting board and let rest for at least 5 minutes to let the juices redistribute.  Slice and serve.  Enjoy!