Ingredients
- 400 g thick cut rib eye steak
- Salt and pepper
- 2 tsp Good drizzle of oil
- 3 garlic cloves skin left on and bashed
- 1 tbsp butter
- Fresh rosemary
Instructions
- Bring your steak to room temperature and pat dry with kitchen towel. Season well on both sides with salt, pepper and a good drizzle of oil.
- Heat a pan on a medium-high heat before adding the steak.
- Cook for 4 and a half minutes until you have developed a nice crust. Turn and cook for a further 2 minutes.
- After 2 minutes, add a knob of butter, 3 bashed garlic cloves and some rosemary.
- Reduce the heat slightly, tilt the pan and baste the top of the steak with the butter. Continue to cook for a further 2 minutes for a nice medium ribeye.
- Remove the steak from the pan and place on a plate or wooden board along with the juices, garlic and rosemary. Allow to rest for 5 minutes before slicing.
- The cooking time will vary depending on the thickness of your steak.
- I like to serve my ribeye with roasted sweet potato wedges, asparagus, tenderstem, grilled tomato, mushrooms and chimichurri.
Nutrition
Calories: 508kcal | Carbohydrates: 1g | Protein: 41g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 150mg | Potassium: 556mg | Fiber: 0.1g | Sugar: 0.05g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 4mg
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