Ribeye Steak with Greens

Nutrition per serving (estimate)

Why we like it

Ribeye's marbling gives it plenty of flavor and keeps it juicy, and basting with butter, garlic and herbs adds richness. Steak brings protein, iron and zinc, and kale or spinach rounds out the plate.

Ingredients

• 220g ribeye steak (room temperature)
• 200g kale or spinach
• 4 garlic cloves
• 2 tbsp butter
• 1 tbsp olive oil
• Fresh rosemary and thyme
• Salt and black pepper
• Optional: blue cheese to serve

Method

1. Remove steak from fridge 30 minutes before cooking. Season very generously with salt and pepper on both sides.
2. Heat a cast iron or heavy pan until smoking hot.
3. Add olive oil. Place steak in pan — do not move it.
4. Cook 3-4 minutes each side for medium rare (adjust to preference).
5. Add butter, rosemary and thyme. Baste steak with foaming butter for 1 minute.
6. Remove steak and rest on a board for 5 minutes — crucial step.
7. In the same pan, add garlic and greens. Toss in the buttery juices 2-3 minutes.
8. Slice steak and serve over greens.