Chef Chris Cordero selected a good sized French-cut rib eye steak, enough to feed two to three persons, ideal for this season’s reunions and family gatherings. Cordero shares his recipe and technique for cooking the perfect French-cut steak.

1. Choose a thick cut of imported USDA-French-cut rib eye steak. Marinate it in salt, pepper, dry rub, and herbed olive oil flavored with thyme, oregano, and rosemary.

2. Melt butter on a skillet. Pan sear the steak for 30 to 45 seconds or until outside is light brown.

3. Bake the steak in the oven for 5 to 7 minutes. Serve with fluffy buttered mashed potatoes and sidings of choice.

4. Allow 5 minutes resting time after taking it out of the oven to allow to retain its juices and flavor.

Click on the image below for slideshow

Ingredients for a flavorful steak: salt, herbed olive oil, butter, pepper, and dry rub.

A bit smaller than the tomahawk cut, the French cut steak still packs lots of flavor.

The gorgeous marbling of a French cut steak.

Marinating with high quality herbed-infused olive oil.

Marinating with high quality herbed-infused olive oil.

Searing the outside of the steak on a frying pan.

It is best to cut the steak at least five minutes after it's roasted.

Photographs by Pat Mateo and Jar Concengco

This story first appeared in Vault Magazine Issue 18 2014.