afoona
Seared Rib-Eye with Herb Butter
Meat

Seared Rib-Eye with Herb Butter – Dairy-free version

A perfect rib-eye steak in a cast-iron pan with rich garlic rosemary canola oil Dairy-free version: Canola oil.

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

👨‍🍳 Method

  1. 1
    Take the rib-eye out of the fridge 30 minutes before searing.
  2. 2
    Mix the canola oil with the garlic, rosemary, thyme and salt into a herb canola oil.
    Bowl
  3. 3
    Rub the olive oil over both sides of the rib-eye and sprinkle generously with the coarse salt and black pepper.
  4. 4
    Heat a cast-iron pan over a high flame, until searing hot.
    ⚙ Greased Flat PanStoveCast-iron pan
  5. 5
    Sear the rib-eye 3–4 minutes per side, to medium-rare.
    Stove
  6. 6
    Top each piece with a teaspoon of the herb canola oil.
  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.
540calories
29 gprotein
4 gcarbs
49 gfat
● protein 20%● carbs 3%● fat 77%

Per serving (189 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)
  • 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)
  • 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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