1 1/2 cup Seasons Hojiblanca Extra Virgin Olive Oil
1/2 cup Seasons 18 Years Traditional Balsamic
1 head of garlic, crushed with skin on
6 sprigs fresh thyme
2 sprigs fresh rosemary
6 sage leaves
1 tsp. Seasons Cyprus Flake Sea Salt
2 tsp. Seasons Memphis Smoked Seasoning
This recipe is based on 2 large bone-in ribeye steaks, weighing 16-20 oz. each.
In a bowl, whisk together the balsamic vinegar and extra virgin olive oil. Add garlic, thyme, rosemary and sage. Place steaks on a deep tray and pour the marinade over steaks. Steaks should be completely covered with marinade. Cover the tray with film and refrigerate for about 12 hours.
Preheat oven to 400.
Remove the steaks from the marinade and place them on a rack. Rub each steak with 1 tsp of Memphis Smoked Seasoning and season with Cyprus Flake Salt.
Place a heavy-bottomed cast iron pan over medium high heat. Add 1 tbs. of Hojiblanca Extra Virgin Olive Oil. When oil is hot, sear the steaks for about 3 minutes on one side, then flip over and sear for another 3 minutes.
Place the steaks in preheated oven and roast for about 5-7 minutes for medium rare. After removing from oven, let the steaks rest on a cutting board for 4 minutes before slicing.
Season to taste with Cyprus Flake Salt and a drizzle of Traditional Balsamic. Serve immediately.
*A sprig is generally defined as a 2- to 4-inch piece of the herb plant.