Ribeye pan-fried in butter with rosemary, thyme, and garlic

Ribeye pan-fried in butter with rosemary, thyme, and garlic

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pepper & salt

Preparation method

  • Allow the ribeye to come up to room temperature.
  • Season the ribeye generously with salt and pepper.
  • Add the butter to a hot pan and wait until it stops bubbling.
  • Lay the ribeye in the pan and pan-fry until nicely browned on one side.
  • Add the garlic and herbs and baste regularly with the butter.
  • Keep adjusting the heat to prevent the butter from burning.
  • Turn it over and repeat the process until the ribeye is cooked to satisfaction.
  • Leave the ribeye to rest for a few minutes, either in aluminium foil or in a warm place near the stove or in a warming cabinet.
  • Season with salt and pepper if required.

Serving suggestions

  • As a classic steak with chips, green salad, and a Béarnaise sauce.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine, etc.

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