Rib eye with butter and Green Flag Rosemary
Ingredients:
2 ribeye steaks (about 1 inch thick)
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, smashed
0.50 Oz Green Flag Organic Rosemary
Instructions:
Preparation: Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels and season both sides generously with salt and pepper.
Searing: Heat olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the steaks. Sear for 3-4 minutes on each side until a brown crust forms.
Adding Flavor: Lower the heat to medium. Add butter, garlic, and rosemary to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter mixture. Continue cooking for another 2-3 minutes, basting frequently, until the steaks reach your desired doneness (125°F for medium-rare, 135°F for medium).
Resting: Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.
Serving: Slice the steaks against the grain and drizzle with the rosemary garlic butter from the skillet. Serve immediately.
Enjoy your steak with butter and fresh rosemary!
