afoona
Grilled Rib-Eye
Meat

Grilled Rib-Eye

Choice grilled beef rib-eye with a charred, rich crust, served with butter and rosemary — a king of meat dishes

⏱ 20 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
🥩 Meat🌾 Gluten-free
Versions:Original🥛 Dairy-free

👨‍🍳 Method

  1. 1
    Take the rib-eye steaks out of the fridge 30 minutes before searing.
  2. 2
    Rub the olive oil over both sides of the rib-eye steaks and sprinkle generously with the coarse salt, black pepper, paprika and garlic.
  3. 3
    Heat a cast-iron pan to very high heat.
    ⚙ Greased Flat PanStoveCast-iron pan
  4. 4
    Sear the rib-eye steaks 3–4 minutes per side, to medium.
    Stove
  5. 5
    Add the butter and rosemary to the pan and spoon the melted butter over the rib-eye steaks again and again.
    Stove
  6. 6
    Let rest 5 minutes and slice against the grain.
    KnifeCutting board
    💡Flank and other fibrous cuts are sliced thinly against the grain: that way each slice is short and tender, not chewy like rubber.
  7. 7
    Squeeze the lemon over the top and serve immediately.
446calories
29 gprotein
5 gcarbs
38 gfat
● protein 24%● carbs 4%● fat 72%

Per serving (180 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Cast-iron pan · Also works: Grill pan (None) · 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Seared Steak

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