Ingredients
  • 1 ribeye steak (3–4cm thick
  • room temperature)
  • 1 tbsp olive oil
  • 2 cloves garlic
  • lightly crushed
  • 40g unsalted butter
  • 1–2 sprigs fresh rosemary or thyme
  • Sea salt (generous pinch)
  • Freshly cracked black pepper


Method

  1. Remove the steak from the fridge at least 30–40 minutes before cooking so it reaches room temperature.

  2. Preheat the Gino Electro Oven to 300°C with a heavy cast-iron pan or oven-safe skillet inside. Let the pan heat for at least 15 minutes.

  3. Pat the steak completely dry with kitchen paper. Rub all over with olive oil, then season generously with sea salt and black pepper on both sides.

  4. Carefully remove the hot pan from the oven and place it on the hob or heatproof surface. Lay the steak into the pan — it should sizzle immediately.

  5. Return the pan to the oven and cook for 2–3 minutes for medium-rare on the first side.

  6. Flip the steak, add the butter, garlic, and herbs to the pan, then return to the oven for another 2–3 minutes.

  7. Remove the pan from the oven and baste the steak with the melted butter for 20–30 seconds, spooning it repeatedly over the top.

  8. Check doneness:

    • Rare: soft and springy

    • Medium-rare: soft with slight resistance

    • Medium: firmer with a good bounce

  9. Rest the steak on a warm plate for 5 minutes, loosely covered with foil. This is essential for juicy results.

  10. Slice against the grain or serve whole. Finish with a pinch of flaky sea salt and a little extra black pepper if needed.