afoona
Roast Rib-Eye with Garlic-Herb Butter
Meat

Roast Rib-Eye with Garlic-Herb Butter

A premium cut of beef seared over high heat, served with garlic-rosemary seasoned butter

⏱ 22 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona
🥩 Meat🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Take the steaks out of the fridge 30 minutes before searing.
  2. 2
    Mix the butter with the garlic and rosemary into a herb butter.
    Bowl
  3. 3
    Rub the olive oil over both sides of the steaks and sprinkle generously with the coarse salt and black pepper.
  4. 4
    Heat a heavy grill pan pan over very high heat, until it smokes.
    ⚙ Greased Flat PanStoveGrill pan
  5. 5
    Sear the steaks 3 minutes per side, to medium.
    Stove
  6. 6
    Top each piece with a teaspoon of the herb butter.
  7. 7
    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.
738calories
48 gprotein
7 gcarbs
64 gfat
● protein 24%● carbs 4%● fat 72%

Per serving (291 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 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)
  • Grill pan · Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
  • 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)
  • Bowl · Also works: Pot (None)

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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