Grass Fed Ribeye Steaks with Sundried Tomato & Rosemary Butter

Grass Fed Ribeye Steaks with Sundried Tomato & Rosemary Butter

Yield: 2 servings

Serving Size: 1 8 oz steak with 2 Tbsp of sauce

 

Ingredients

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

Instructions

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.

Notes

Approx nutrition info per serving: 510 calories, 46g fat, 1.5g net carbs, 45g protein

Recipe found at www.Ibreatheimhungry.com