Rosemary Ribeye
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Rosemary Ribeye calories by ingredient
Introduction
10 oz ribeye (trimmed of fat) cooked in a cast iron skillet greased with grapeseed oil and with two sprigs of fresh rosemary. Aged in generous Kosher Salt in the fridge for 90 minutes prior to cooking. Added black pepper and a small pat of butter in the pan. Finished in the oven at 375F for about 9 minutes. 10 oz ribeye (trimmed of fat) cooked in a cast iron skillet greased with grapeseed oil and with two sprigs of fresh rosemary. Aged in generous Kosher Salt in the fridge for 90 minutes prior to cooking. Added black pepper and a small pat of butter in the pan. Finished in the oven at 375F for about 9 minutes.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
Tips
Prep time is low, but begin prep early enough to allow to "age" in the fridge for at least an hour before cooking.
Directions
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.
