Rosemary Ribeye
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
10 oz Prime Rib or Rib-Eye .25 tbsp Butter, unsalted 1 tbsp Rosemary 1 tbsp Salt 1 tsp Pepper, black 3 1tsp Grapeseed Oil
Trim steak.
Add generous amount of Kosher Salt to both sides and put in fridge for at least 1 hour.
Dry steak and remove excess salt.
Preheat oven to 375F and preheat cast iron skillet on stove. Add 1 T (3 t) grapeseed oil and two sprigs of fresh rosemary to the skillet.
Add the steak when the pan is hot and cook approximately 1 minute on each side. Add a small pat of butter on top before placing in oven for 5-7 minutes. Check temperature to determine doneness. Remove from oven and let rest in pan (to continue cooking slightly) or on a plate to seal in juice. Cut in half to make two servings. Serve.
Serving Size: Makes two half-steaks
Number of Servings: 2
Recipe submitted by SparkPeople user SAILSKIGIRL03.
Add generous amount of Kosher Salt to both sides and put in fridge for at least 1 hour.
Dry steak and remove excess salt.
Preheat oven to 375F and preheat cast iron skillet on stove. Add 1 T (3 t) grapeseed oil and two sprigs of fresh rosemary to the skillet.
Add the steak when the pan is hot and cook approximately 1 minute on each side. Add a small pat of butter on top before placing in oven for 5-7 minutes. Check temperature to determine doneness. Remove from oven and let rest in pan (to continue cooking slightly) or on a plate to seal in juice. Cut in half to make two servings. Serve.
Serving Size: Makes two half-steaks
Number of Servings: 2
Recipe submitted by SparkPeople user SAILSKIGIRL03.
Nutritional Info Amount Per Serving
- Calories: 357.4
- Total Fat: 32.0 g
- Cholesterol: 285.1 mg
- Sodium: 3,580.3 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.4 g
- Protein: 32.0 g