Instructions

Preheat the oven to 400 degrees
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 med-high heat
Add the wine, beef stock and thyme to the pan and start 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