Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Rosemary & Garlic Ribeye Steaks
Perfect for the barbecue and an ideal quick Saturday night worthy dinner, whether it’s a deux, for the family or for a crowd. Ribeye is considered one of the tastiest cuts of steak due to it’s rich marbling which guarantees flavour and succulence. The garlic and rosemary butter is very versatile and great to keep in the fridge. It transforms a new potato & works brilliant as a simple flavoursome glaze to lamb, any type of steak or chicken. We also use it to rub over flatbreads – see our Burrata Flatbread recipe.
Serves: 4
Prep: 5 minutes
Cooking: 5-6 minutes plus 5 minutes resting time
Total: 16 minutes
Difficulty: easy
INGREDIENTS
4 ribeye steaks, 2cm thick
60g butter
bunch fresh rosemary, leaves finely chopped
2 garlic cloves, crushed or finely chopped
1 tsp olive oil
salt and pepper
Make sure the steaks are at room temperature.
Put the olive oil, garlic and rosemary into a pan and warm for just a minute to take away the harshness of the garlic. Add a good pinch of salt and mash the butter into the mixture. Spoon the mixture out onto some cling film and make a sausage with the clingfilm by twisting the ends tightly so that you have an airtight tube of garlic & rosemary butter. Put in the fridge for a minimum of 30 minutes to firm.
Season your steaks and rub them with olive oil. Put on a hot griddle, in a hot frying pan or on the barbecue for 5-6 minutes for medium turning every minute.
Slice four 1cm thick disks of butter from your “sausage” and place one of each steak whilst they rest for 5 minutes. Serve with salad, new potatoes or like we have here, with Hasselback potatoes and asparagus.
You can add another disk of the butter on top of your chosen potato if you wish!
