Herb-Roasted Beef Rib-eye with Roasted Shallots

  • Level: Easy
  • Yield: 2 to 4 servings
  • Total: 2 hr 25 min (includes standing and resting times)
  • Active: 35 min


One 2-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape

Kosher salt and freshly cracked black pepper

1 tablespoon ground paprika 

1/2 teaspoon ground cumin 

1/2 teaspoon dry mustard

2 tablespoons canola oil 

4 ounces (1 stick) unsalted butter 

10 sprigs fresh thyme 

4 sprigs fresh rosemary 

1/2 head garlic, cloves smashed 

Fleur de sel, for sprinkling

2 tablespoons aged balsamic vinegar 

Extra-virgin olive oil, for drizzling

Roasted Shallots, recipe follows

Roasted Shallots:

8 shallots, cut in half through the root, skins left on

2 tablespoons olive oil, plus more for finishing

1 teaspoon fresh thyme leaves 

Kosher salt and freshly cracked black pepper 

1 tablespoon balsamic vinegar 


  1. Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
  2. Preheat the oven to 325 degrees F.
  3. Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
  4. Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
  5. Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
  6. Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.

Roasted Shallots:

  1. Preheat the oven to 400 degrees F.
  2. Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
  3. Toss the shallots with the vinegar and additional olive oil.
Let's Get Cooking!

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11 Reviews


Awesome!  Started with 2 1/2 pound grain fed, organic, locally raised porterhouse.    Top steakhouse results at our kitchen table.  Thermometer critical.   Took a bit longer to get to 120 but spot on medium rare. 

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