Oven-roasted beef rib steak with roasted garlic butter

Name: Oven-roasted beef rib steak with roasted garlic butter
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Yield: 3 to 4
Cuisine: Québécoise
Ingredients: 1 bone-in beef rib steak, about 1.3 kg (2.9 lb), 5 cm (2 in) thick; 2 tbsp (30 ml) olive oil; Fleur de sel; Freshly ground pepper; 2 tbsp (30 ml) canola oil; 1 whole head of garlic; 1 tbsp (15 ml) olive oil; ½ cup (125 ml) unsalted butter, softened; 2 tbsp (30 ml) fresh thyme leaves; 1 tbsp (15 ml) fresh rosemary, finely chopped; 1 tsp (5 ml) fleur de sel; Freshly ground pepper

Preparation 1 h 30 min
Cooking 1 h 15 min
Servings 3 to 4
Freezing I do not suggest

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Beef rib steak

1 bone-in beef rib steak, about 1.3 kg (2.9 lb), 5 cm (2 in) thick
2 tbsp (30 ml) olive oil
Fleur de sel
Freshly ground pepper
2 tbsp (30 ml) canola oil

Roasted garlic butter

1 whole head of garlic
1 tbsp (15 ml) olive oil
½ cup (125 ml) unsalted butter, softened
2 tbsp (30 ml) fresh thyme leaves
1 tbsp (15 ml) fresh rosemary, finely chopped
1 tsp (5 ml) fleur de sel
Freshly ground pepper

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Preparation

Take the beef rib steak out of the fridge 1 hour ahead of time. Pat it completely dry with paper towels, rub olive oil all over every surface, then season generously with fleur de sel and pepper. Let it rest at room temperature on a rack.
Meanwhile, preheat the oven to 400 °F (200 °C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in aluminum foil and roast for 45 minutes, until the cloves are golden and creamy. Set aside.
Squeeze the roasted garlic cloves out of their skins and mash with a fork. Mix into the softened butter along with the thyme, rosemary, fleur de sel and pepper, until you have a smooth, uniform paste. Set aside at room temperature.
Reduce the oven to 350 °F (180 °C). Place the beef rib steak on a rack set over a baking sheet and insert a probe thermometer into the center of the meat, without touching the bone. Cook for 45 to 75 minutes, until the internal temperature reaches 118 °F (48 °C) for rare or 125 °F (52 °C) for medium-rare. The cook will finish in the pan.
Heat a cast iron skillet over high heat with the canola oil until it just begins to smoke. Sear the rib steak for 2 to 3 minutes per side, then hold it upright with tongs to sear the fatty edges as well, until a deep, dark crust forms all around.
Remove from heat and generously spread the roasted garlic butter over the hot meat, spreading it as it melts. Wrap in aluminum foil and let rest for 5 to 10 minutes.
Detach the meat from the bone, then slice against the grain into 1 cm (½ in) slices. Spoon the melted butter that has pooled in the pan over top and finish with a pinch of fleur de sel.