Grass Fed Ribeye Steaks with Sundried Tomato & Rosemary Butter
Yield: 2 servings
Serving Size: 1 8 oz steak with 2 Tbsp of sauce
Two 8-oz grass fed boneless ribeye steaks, room temperature
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp garlic, chopped
1 Tbsp rosemary, chopped
1 Tbsp sundried tomatoes, chopped
Kosher salt and black pepper to taste
Season the steaks generously with salt and pepper on both sides. Heat a cast iron pan on medium high heat for three minutes. Add the steaks and cook for 3 minutes. Flip the steaks with tongs or a spatula (never pierce it with a fork!!!) and cook for 3 minutes on the second side.
Remove from heat and let rest for 5 – 8 minutes. Meanwhile, in a small saucepan, combine the butter, olive oil, garlic, rosemary, and sundried tomatoes. Cook for about 3 – 5 minutes until the garlic has softened and the mixture is fragrant. Season with salt and pepper to taste. Serve the steaks with the butter mixture.
Approx nutrition info per serving: 510 calories, 46g fat, 1.5g net carbs, 45g protein
Recipe found at www.Ibreatheimhungry.com