The Method

1. Pat dry ribeye with paper towels.
2. Rub generous amount of salt and pepper, followed by rubbing in the cumin, allspice and dried Italian herbs. Remember to rub and season the sides of the ribeye.
3. Leave seasoned ribeye to sit out at room temperature for at least 30 mins.
4. Preheat the oven to 135°C.
5. Line an oven tray with aluminium foil and place ribeye on it and into the oven for about 30-45 mins dependent on size. If you have a thermometer, insert it to the centre of the ribeye. Remove from oven when internal temperature reaches 46°C.
6. Quickly heat up oil on frying pan at high heat and immediately place ribeye on the really hot pan. Sear the first side for 45 secs to 1 min. Start melting butter on pan and throw in the garlic cloves and rosemary sprigs shortly before flipping the steak. Baste the steak as the butter further melts. Flip again to baste the other side as well. If there is any big chunks of fat on the sides of the steak, sear and render them for 45 secs to 1 min to give a softer feel when you bite into it .
7. Rest the steak: Ensure to remove ribeye steak from pan, place on separate plate and let it rest for at least 10 minutes. It should reach an internal temperature of 55°C for it to be served as medium rare. (optional: cover with aluminium foil)

Deglaze Pan Sauce 1

1. While steak rests, drain the oil from the sauce pan leaving about 2 tablespoons of the oil. Add minced onions, garlic and sliced mushrooms and saute at medium heat.
2. Reduce heat to medium-low heat. Add beef stock to deglaze and scrape the brown bits (fond) off the bottom of the pan. Let it reduce and thicken.
3. Remove pan from heat and add butter in to whisk, followed by adding mustard, thyme leaves and pepper to your liking.
4. (Optional sift sauce mixture through sieve) Ready to serve or drizzle on steak. Save onions and mushroom parts to serve as extra sides.

Deglaze Pan Sauce 2

1. While steak rests, drain the oil from the sauce pan leaving about 2 tablespoons of the oil. Add minced onions, and garlic and saute at medium heat.
2. Reduce heat to medium-low heat. Add red wine and beef stock to deglaze and scrape the brown bits (fond) off the bottom of the pan. After, add light thickening cream and butter (if boils, adjust heat to low). Continue stirring sauce and add mustard, thyme leaves and pepper to your liking. Let it reduce and thicken to your liking.
3. (Optional sift sauce mixture through sieve) Ready to serve or drizzle on steak.