Gluten Free, High-Protein
Elevated ribeye steaks
20 mins
Intermediate
2 Servings
Ever wondered how to cook a steak properly? Jason shows the right way in this video where we serve up a ribeye.
Brilliant Bases Used In This Recipe
About This Recipe
Beef is an excellent source of protein and vitamin B12, and also a good source of iron, phosphorus and other B vitamins.
Now studies have shown red meat can lead to heart disease and cancer but it’s worth noting that most of these do not separate out the quality of the beef. So while it’s true that high fat and char-grilled beef may be damaging, lean cuts of organic, grass-fed beef are an excellent choice.
Our tip as ever is to buy the best cut you can and keep consumption moderate, so for special occasions, it’s a really good choice. The technique used by Jason here remains largely the same irrespective of the cut you choose to cook. In this video, we are using organic grass-fed Black Angus ribeyes, bought from a farm local to us.
We then augment, complement and enhance the meat’s flavour with our organic butter, fresh thyme and crushed garlic cloves, seasoning only with salt and ground black pepper at a certain point in the cooking process. Please refer back to our cuts of beef article for more on beef and its benefits.
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Ingredients
2 large ribeye steaks circa 150g-200g/ 5oz-7oz each
1 knob of butter
2 garlic cloves
Nutrition Per Serving
Calories
390
Fats
10G
Carbs
0G
Protein
46G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Follow the instructions for the Jerusalem artichokes as per the video below
Heat a non-stick pan on a high heat Do not use any oil as the steak will render its own from any fat marbling it has
Do not season the meat at this stage as this brings moisture to the surface layer where the direct heat is trying to seal the muscle fibres and that moisture causes ‘boiling’ rather than caramelisation and milliard reactions we really want
Hit the pan with the steak and press down so it is engaged with the heat
After 2-3 minutes, lift the steak at one edge to see if it is deeply coloured
If so, flip over and repeat the process of intense heat for 2-3 minutes on the raw side
Now season the ‘sealed top’ side with salt. pepper is a spice and can be susceptible to burning easily
Once the second raw side has been sealed for 2-3 minutes, turn the heat down, add the thyme/rosemary stalks herbs and smashed garlic to the pan with a knob of butter
Begin to spoon this flavoured butter over the steak, ensuring the garlic and thyme oils release into the pan juices too
At this point I season with grind of black pepper, cooking for a further 1-2 minutes, then flip the steak one final time, repeating the process of seasoning with black pepper and spooning over the pan juices
Temperature probe or press the steak to test whether it is cooked
Once you are happy, lift the steak out and pop on a warm baking sheet with a piece of kitchen roll to absorb any residual oils, pouring the pan juices garlic and thyme over the top
Allow to rest for 5-10 mins (max) before carving/serving. This encourages the moisture and juices to be retained within the meat as the muscle relaxes
Serve with the Jerusalem artichokes and our Elevated chimichurri sauce (see recipe videos below)
