How to Roast a Rib Eye Steak

Lay the steak down on the cutting board. Poke a hole into the meat with the paring knife but don't pierce the steak all the way through. Stuff a garlic sliver down into the hole so it's buried in the meat. That way the garlic won't burn while roasting. Poke six or seven more holes and stuff with garlic.

Combine the herbs and chop finely. Press the herbs onto the steak on all sides.

Set the steak into the roasting pan so it stands on end. In other words the narrow end is on the roasting pan and not the flat broad side. The hot air will roast the steak rather than have it steam in its own juices when it's laying flat. You may have to ball up some aluminum foil and use the balls to help the roast stay upright. This is another reason to have the steak cut at least 2 inches thick. Thicker steaks have less of a problem staying upright than thin steaks.

Place in a preheated 500 F oven. Lower the heat immediately to 350 F. Roast at 10 minutes per pound for rare meat. Use a meat thermometer pushed into the meat to make sure the meat is done to your liking. The thermometer should not touch the bone -- if there is one. Remove from the oven when the temperature is a few degrees below your desired degree of doneness. The meat continues to cook after it's out of the oven.

Remove one of the garlic cloves with the tip of the paring knife. If it's tender and you really like the flavor of garlic let the cloves stay in the meat. If the garlic is still on the raw side and it may be because of the short roasting time, remove them all. The flavor of the garlic will still be left in the meat.