Perfect Ribeye Steak with 30 Cloves of Garlic Sauce

Preheat oven broiler to high. Raise top rack to highest level.

Bring steaks up to room temperature. In a small bowl combine salt and peppercorns. Season both sides of steaks generously and evenly with mixture then place steaks on a wire rack positioned over a baking sheet.

Let steaks sit, seasoned, for about five minutes. With a paper towel, gently but firmly press down on both sides of steaks to dry off any moisture that has risen to the surface. Evenly drizzle all sides of both steak with oil and pat so that it is evenly coated and that you do not rub off the peppercorns.

Place steaks back on wire rack over baking sheet at least 1 inch apart and broil until top sides are sizzling and browned, about 4-5 minutes. As this is happening, leave the oven door very slightly ajar; this will allow any excess steam from the steaks to escape, which will help with browning. Using an oven mitt or kitchen towel, carefully remove the tray from the oven to flip the steaks and continue to broil on the other side, another 4-5 minutes, still keeping the oven door very slightly ajar.

Remove tray from oven. Let steaks rest, tented loosely with tin foil, for at least 10 minutes before serving. Serve with 30 Cloves of Garlic Sauce below.

In a medium pan over medium heat, add olive oil, chopped garlic, rosemary sprig and salt. Sauté garlic gently, without colouring, until garlic has softened and rosemary has released its fragrance, about 5-6 minutes. Add vinegar and bring to a low simmer. Reduce heat down to a medium low and let sauce reduce to one third of original volume, stirring occasionally.

Remove from heat and discard rosemary sprig. Season with white pepper and kosher salt to taste. Finish with extra virgin olive oil, stirring in to form a loose paste. Keep warm until ready to use.