1Get the pan on the hob, and heat it up. Add a touch of vegetable oil to the pan, and swirl to cover the cooking surface.
2Take your beef rib and season with salt and pepper on the side you're going to cook first in the pan. Only season this side initially to avoid curing the meat and drawing out the moisture and the blood.
3Reduce the heat slightly, and place your steak, seasoned-side down, in the pan. Leave the meat to caramelise
4Season the top of the steak generously with salt and pepper, and turn over. Leave to cook.
5Once caramelised, hold the bone (or use tongs) to first season, and then seal, the edges of the steak.
6Turn the heat down further, and add the garlic, bay leaf, rosemary, thyme, and butter to the pan. The pan is at the right heat if the butter foams gently. If it is smoking, turn the heat down more.
7Shake the pan gently, and cook until the butter starts to turn brown. Then, baste the beef by carefully spooning the butter over the top of the meat.
8Once the beef is cooked to your liking, remove from the heat and leave to rest for 15-20 minutes.
9Serve whole, to be carved on the table, using the garlic as a garnish. Season with a little more salt
10This steak goes perfectly with Marcus' Green Peppercorn Sauce. Check out how to make it here.
Take your date-night steak to the next level. Marcus Wareing shares his expert hints and tips to elevate a rib of beef, so you can achieve restaurant standard food at home!