The original recipe was to be tenderloins but in the end I couldn’t find them in my big full freezer so I grabbed the ribeyes and we were happy campers. 🙂 The recipe originally came from the Love Chef’s Low Carb Cookbook but I had to modify it a bit to make it more tender for us.
Beef Rib Eye Steaks Roasted in Herbs
- 2 very large ribeye steaks
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup olive oil
Preheat the oven to 350 degrees. Mix all spices and rub into steaks allowing to sit for 20 minutes before cooking.
In a oven safe pan heat oil. When hot add steaks and brown on both sides. Place lid on pan and put into oven for 35 minutes to bake until tender and well done. If you prefer your steaks more rare you may adjust the cooking time.
Our steaks were so big that I cut each one into two pieces so this was a serving for 4.
Nutritional information- 741 calories, Carbohydrates- less than 1 per serving.