This is truly one of my favorite dishes. Anyone who knows me, knows I love my ribeye. I’d like to share this delicious recipe for the best steak around guaranteed to make your mouth water! I usually love to make this fave meal along with tasty and healthy sides like butter & herb couscous or sauteed swiss chard (recipe below) during the weekends when I can relax and enjoy the night so hence the name Ribeye à la Perpetual or “Sunday Ribeye“.
Sunday Ribeye à la Perpetual
-2 8oz. organic grass-fed ribeye
-3 tablespoons canola oil
-3 tablespoons butter
-4 sprigs rosemary
-3 sprigs thyme
-4 cloves garlic
Season ribeye with salt and pepper. Rub in well. Place in cast iron pan. Bake at 250 for 35 minutes. Prepare a new pan to very high heat. Add 3 tablespoons canola oil. Add ribeye. Pan sear for 30 seconds each side. Add 3 tablespoons of butter, 4 sprigs of rosemary, 3 sprigs of thyme and 4 cloves of garlic. Cook to desired wellness.
Sautéed Swiss Chard
-One bunch of Swiss Chard, ribs removed and chopped, leaves roughly chopped
-2 tbsp of olive oil
-1 clove of garlic with chopped
Before heating up the pan, add the olive oil and garlic into the pan. Cook the garlic in the olive oil on medium heat for a minute then toss in the chopped ribs. Sauté for about ten minutes or until soft. Add the chopped leaves and continue to sauté for another 5 minutes. Add salt and pepper to taste.