Oven-Roasted Steak with Garlic-Rosemary Rub

Just a few fresh ingredients are all this impressive steak cut needs to create a stunning dish. Similar to a Tomahawk-style Steak, on a Frenched Rib Steak the exposed 4-inch-long bone is cleaned of any meat and fat for a tidy presentation. This thick steak gets treated like a small roast by using our tried-and-true method of oven searing and then finishing low and slow for tender, perfectly cooked steak. Resting the steak before slicing allows it to come to the final desired temperature and for the juices to settle after cooking. Serve with classic steakhouse sides, such as Caesar salad, oven fries and roasted mushrooms or tomatoes.