Ribeye steak in a frying pan
1 serving
15 minutes
Ribeye steak in a pan is a true embodiment of French cuisine, where simplicity meets elegance. This recipe reveals the depth of flavor of marbled beef infused with garlic, ginger, rosemary, and thyme aromas. Sautéed in a mix of olive and butter, the steak develops a crispy crust that seals in juiciness and rich taste. The final step is resting under a layer of foil with herbs and butter, which adds tenderness and completeness to the meat. This steak pairs perfectly with a glass of red wine and creamy mashed potatoes, creating an atmosphere of a cozy dinner in classic French style.
1
Crush the peeled ginger and garlic with a chef's knife.
- Garlic: 10 g
- Ginger: 10 g
2
Melt olive oil and 1 piece of butter in a grill pan.
- Olive oil: 1 tablespoon
- Butter: 2 pieces
3
Add garlic and ginger to the heated oil.
- Garlic: 10 g
- Ginger: 10 g
4
Add rosemary and thyme to them.
- Rosemary: 1 sprig
- Thyme: 5 sprig
5
Once the garlic and ginger are slightly browned, flip them.
6
Serve the steak.
- Beef Ribeye: 250 g
7
Baste the steak with aromatic oil.
- Olive oil: 1 tablespoon
- Butter: 2 pieces
8
Slightly move the steak to create a grill pattern.
9
Once the bottom side is nicely browned, flip the steak. Drizzle with aromatic oil. Cook until a golden crust forms over medium heat.
10
Place the steak on foil, top with ginger, garlic, and herbs.
- Garlic: 10 g
- Ginger: 10 g
- Rosemary: 1 sprig
- Thyme: 5 sprig
11
Add a piece of butter on top.
- Butter: 2 pieces
12
Wrap in foil and leave for 5 minutes.
13
Transfer to a plate, salt it, and serve.
- Ground black pepper: pinch
- Coarse sea salt: pinch