Hello, lovely readers!
Today, I wanted to share a recipe that’s guaranteed to impress whether you’re cooking for a special occasion or simply want to treat yourself to an indulgent dinner: “Tempting Tuscan Delight: Cast-Iron Seared Ribeye with Rosemary Butter and Garlicky Spinach.” This dish combines rich and robust flavours with a touch of elegance, perfect for a date night at home or a delightful midweek meal.
As a 30-year-old bloke from the UK, I’ve spent years honing my cooking skills and experimenting with recipes that excite the palate. One thing I’ve found transformative in the kitchen is the beauty of a well-seared ribeye steak. There’s something incredibly comforting about the sound of a steak sizzling in a hot skillet, and the aroma that fills the kitchen is simply irresistible.
Let’s dive into the method, shall we?
1. **Prepare the Steaks:** Start by taking the ribeye steaks out of the fridge and letting them come to room temperature for about 30 minutes. This step ensures even cooking. Season both sides generously with salt and black pepper. I promise, this simple seasoning does wonders.
2. **Heat the Cast-Iron Skillet:** Once your steaks are ready, heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and wait until it just starts to smoke. This is where the magic happens.
3. **Sear the Ribeye Steaks:** Place the steaks into the hot skillet and listen to that sizzle! Sear each side for 3-4 minutes until a beautiful golden-brown crust forms. Then, reduce the heat to medium and cook for an additional 3-4 minutes per side for medium-rare, or to your preferred doneness. The key here is not to fuss too much—let the skillet do its job.
4. **Add Butter and Rosemary:** Add the unsalted butter, minced garlic, and rosemary sprigs to the skillet. I’m a huge fan of aromatics, and the rosemary in this dish lends such a fantastic depth of flavour. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and garlic. Basting for 1-2 minutes ensures the steak is juicy and flavour-packed.
5. **Rest the Steaks:** Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in tender and succulent bites.
6. **Prepare the Garlicky Spinach:** While your steak is resting, heat a separate pan over medium heat and add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and cook until fragrant, about 30 seconds. Then, add the fresh spinach and cook for 2-3 minutes until wilted. Sprinkle with a bit of salt to taste.
7. **Serve:** Slice the ribeye steaks against the grain and serve them alongside the garlicky spinach. For a final touch, I love to add a lemon half on the side. A squeeze of fresh lemon juice over the steak brightens up the flavours beautifully.
What I absolutely adore about this dish is its simplicity paired with sophistication. The ribeye steak is buttery and rich, perfectly complemented by the earthy spinach and the herby notes of rosemary. Whether you’re sharing this meal with a loved one or indulging on your own, it’s sure to be a hit.
I hope you enjoy making and devouring this tempting Tuscan delight. If you try the recipe, do leave a comment and let me know how it turned out! Happy cooking, and until next time – keep those ovens warm and your plates plentiful.
Cheers,
Al
Ingredients
– 2 ribeye steaks (approximately 250g each)
– 3 tablespoons olive oil
– 3 sprigs fresh rosemary
– 4 cloves garlic, minced
– 100g unsalted butter
– 200g fresh spinach
– Salt, to taste
– Black pepper, to taste
– 1 lemon, halved (for serving)
Method
1. **Prepare the Steaks**
– Remove the ribeye steaks from the fridge and let them sit at room temperature for 30 minutes. Season both sides generously with salt and black pepper.
2. **Heat the Cast-Iron Skillet**
– Place a large cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil, and heat until just starting to smoke.
3. **Sear the Ribeye Steaks**
– Add the ribeye steaks to the hot skillet. Sear each side for 3-4 minutes until a golden-brown crust forms. Reduce the heat to medium and cook for an additional 3-4 minutes per side for medium-rare, or until desired doneness.
4. **Add Butter and Rosemary**
– Add the unsalted butter, minced garlic, and rosemary sprigs to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics for 1-2 minutes.
5. **Rest the Steaks**
– Remove the steaks from the skillet and place them on a cutting board. Let them rest for 5-7 minutes before slicing.
6. **Prepare the Garlicky Spinach**
– In another pan, heat 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook for 2-3 minutes until wilted. Season with salt to taste.
7. **Serve**
– Slice the ribeye steaks against the grain. Serve with the garlicky spinach on the side and a lemon half for squeezing over the top. Enjoy immediately!
