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  • 300-350 g boneless ribeye
  • 1 tablespoon sea salt
  • 1 teaspoon cracked black pepper
  • 2 ¼ tablespoons extra-virgin olive oil 
  • 55 grams stick of unsalted butter
  • 2 garlic cloves, smashed


  1. Heat your Forneza to 345-370°C and use your infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
  2. Preheat your cast iron pan for 6 to 10 minutes.
  3. While the pan is heating, season your steak with 1 tablespoon of salt and 1 teaspoon of cracked black pepper. Let it rest for 5 minutes, then rub it with 2 ¼ tablespoons (10 grams) of extra-virgin olive oil.
  4. Remove the preheated pan from the oven and place your steak in the pan, then place it in the oven and cook for 3 to 4 minutes.
  5. Use tongs to flip the steak over and cook for another 3 minutes.
  6. Rest steak for 10 minutes.
  7. While the steak rests, melt the butter with the smashed garlic cloves in a small saucepan on medium-low heat.
  8. Once the steak has finished resting, brush on the garlic butter and slice the steak.

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