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How France Inspired My First French Rib Eye (Chef Ethan Imara Omukhango)

Ethan Omukhango

Yesterday I made a French Rib Eye, and it felt really special.

 
For the first 5 years of my life, from age 0 to 5, I was hyperallergic and could not eat beef at all. Then on my 5th birthday, I tasted beef for the very first time. I loved it so much, and it became a very happy memory for me.
 
This simple French Rib Eye was inspired by my mum, Dr Muthoni Omukhango, and her trip to France last month. I like this dish because it feels a little fancy, but it is actually very easy to cook with only a few ingredients. No long story in the pan, just good flavour doing its job.
 
What I used:
1 Ribeye Steak
Salt and pepper
3–4 tablespoons vegetable oil
4 tablespoons butter
6–8 sprigs fresh thyme
2 garlic cloves, smashed (I skipped this because one of my family members does not take garlic well)
 
I love that this recipe is simple and not too busy. The steak is seasoned with salt and pepper, then cooked in oil until nicely browned. After that, butter, garlic, and thyme are added to give it that lovely rich flavour.
 
What I enjoyed most was how easy it was to make with just a few ingredients. It reminded me that good food does not always need many things. Sometimes the simplest meals can feel the most special.
 
This was not just about cooking steak. It was also about memory, gratitude, and trying something that once was not possible for me. I am thankful for how far I have come.
 
Inspired by French flavours, family memories, and Mum’s travel stories. 
 
Credits: Recipe inspiration from Tangled with Taste.

Ingredients

1. 1 Ribeye Steak
2. Salt and Pepper
3. 3-4 TBS Canola or Vegetable Oil
4. 4 Tablespoons Butter
5. 6-8 Sprigs of Fresh Thyme
6. 2 Garlic Cloves, smashed with the flat of a butcher knife

Instructions

1. Rinse and Pat dry your Ribeye
2. Season generously on both sides with Salt and Pepper.
3. In a large cast-iron skillet, heat the canola oil with the garlic and half of the thyme in it, over med-high-high heat.
4. When you can see that the oil has gotten hot, Add the steak and do not move it for four minutes.
5. Flip the steak and add the remaining thyme and the butter to the pan.
6. Cook at that same temperature, then turn the heat slightly down to a med-med-high heat.
7. For a medium to medium-well cooked steak, continue cooking at this temperature for five more minutes, basting the steak with the melted (garlic and thyme infused) butter the entire time.

8. Transfer steak to cutting board or serving platter and let rest for 8 minutes before cutting. 

Source: https://tangledwithtaste.com/simple-french-ribeye/

 

Books by Ethan Imara Omukhango

“Impacting lives with Christian literature”

Too Close For Comfort (2025)
When Ryan’s best friend introduces a game he knows is wrong, he must choose between fitting in and doing what is right. Too Close for Comfort is a thoughtful children’s story about friendship, choices, and learning to listen to God’s voice.

Hey! I Am Chef Ethan (2025)
Join Chef Ethan, an 8-year-old boy with a big love for cooking, faith, and family, on a joyful kitchen adventure. Filled with simple recipes and devotionals, this book shows children how food, fun, and faith can grow beautifully together.

Food in the Bible (2024)
Food in the Bible takes young readers on a delightful journey through Scripture, exploring the foods found in God’s Word and the lessons they teach. It is a nourishing mix of Bible truth, healthy discovery, and spiritual growth.

Cooking with Family (2023)
More than a recipe journal, Cooking with Family is a keepsake for preserving treasured meals, family traditions, and faith-filled moments around the table. With space for recipes and devotionals, it helps families cook, connect, and create lasting memories.

More from Ethan Imara Omukhango

“Impacting lives with Christian literature”

Ethan Omukhango

Ethan Imara Omukhango is a 9-year-old boy in Grade 4 with a big love for cooking and creativity. At home, he is fondly called Chef Etan, a name that suits his cheerful passion for food and experimenting in the kitchen.

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