Ribeye steak seared in a cast-iron pan and basted with garlic butter. A simple, high-protein, gluten-free steak plate.
Ingredients
Instructions
- 1
Take the steaks out of the fridge 30 minutes before cooking, pat them very dry and salt both sides. Crush the garlic cloves, skin on, with the flat of a knife.
- 2
Heat a cast-iron pan over high heat for 3-4 minutes until smoking; add the olive oil.
- 3
Sear the steaks two at a time without moving them, 3 minutes per side for medium-rare; hold the fatty edges against the pan with tongs for 30 seconds to render. Pour off excess fat from the pan.
- 4
Lower the heat, add the butter and garlic. Tilt the pan and spoon the foaming butter over the steaks for 1 minute.
- 5
Rest the steaks on a board for 5 minutes, sprinkle with black pepper and slice against the grain to serve.
Nutrition
Per serving
| Calories | 527 kcal |
|---|---|
| Protein | 47 g |
| Carbs | 1 g |
| Fat | 37 g |
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