A perfectly cooked rib-eye steak doesn't need much, just quality ingredients and the right cooking fat. That's where OMGhee comes in. Its naturally high smoke point lets you achieve a beautiful golden crust without burning like butter can, while adding a rich, buttery flavour that lets the steak remain the hero. Finished with a fresh, zesty gremolata, this is a simple restaurant-quality meal that's surprisingly easy to make at home.
Rib-Eye Steak with Gremolata
|OMGhee
Rib-Eye Steak with Gremolata
OMGhee
2
15 minutes
15 minutes
683
Carnivorre
Dinner
Indulge in a succulent rib-eye steak seared to perfection and topped with a vibrant gremolata. This dish combines the rich flavors of garlic, fresh herbs, and zesty lemon, creating a delightful contrast to the juicy steak. Perfect for a special dinner or a weekend treat!
Ingredients
- 2 steaks rib-eye steaks (about 300–400 g each, 2.5–4 cm thick)
- 2 tbsp Ghee - OMGhee of course!🤩👩🏼🍳
- 2 cloves garlic, lightly crushed
- 2–3 sprigs fresh thyme or rosemary
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- ½ cup fresh flat-leaf parsley, finely chopped
- 2 cloves garlic, finely minced
- Zest of 1 large lemon
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
- Freshly ground black pepper to taste
Directions
- Remove the rib-eye steaks from the refrigerator 30–60 minutes before cooking to bring them closer to room temperature.
- Pat the steaks dry with paper towel and season generously on both sides with sea salt and freshly ground black pepper.
- Prepare the gremolata by combining the chopped parsley, minced garlic, and lemon zest in a bowl. Add olive oil, salt, and pepper, then mix well and set aside.
- Heat a heavy-based skillet or cast-iron pan over high heat until very hot.
- Add the ghee and allow it to melt and shimmer before placing the steaks into the pan.
- Sear the steaks for 2–4 minutes on each side, depending on thickness and preferred doneness.
- Add the crushed garlic and herbs to the pan, then spoon the hot ghee over the steaks while cooking.
- Cook until the desired doneness is reached, with medium-rare being approximately 54–57°C internal temperature.
- Remove the steaks from the pan and rest for 5–10 minutes before serving.
- Slice the rib-eye against the grain or serve whole, then top generously with the fresh gremolata.
- Serve immediately with roasted vegetables, a crisp salad, or your preferred side dishes.
0 条评论