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

-Salt 

-Black pepper 

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.

Ribeye à la Perpetual served with Swiss Chard and Rice Pilaf

 

 

 

 

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