It was a very simple meal tonight which was great since we are in the middle of a thunderstorm and didn’t quite know if the power would hold out long enough to cook (thankfully it did). This is an easy recipe that I picked up from Williams-Sonoma and makes great use of some fresh herbs to add some great flavor to the steak. The recipe calls for rib-eye steaks, but I had bought a porterhouse on sale a few days ago and used that just fine. I am pretty sure any cut will work, so use what you like best. I served it with some corn on the cob, brown rice and some of the leftover pistachio salsa from the weekend (which is still quite yummy by the way).
2 teaspoons chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1 1/2 teaspoons minced garlic
2 tablespoons olive oil
2 boneless rib-eye steaks, each about 12 ounces
In a small bowl, stir together the rosemary, thyme, salt, pepper, red pepper flakes, garlic and olive oil. Reserve 2 teaspoons of the herb paste.
Rub the remaining herb paste over both sides of the steaks. Let the steaks stand at room temperature for 30 minutes. Preheat a cast iron fry pan over medium-high heat for 5 minutes. Place the steaks in the hot pan and cook, turning once, for 2 to 3 minutes per side for medium-rare. Transfer the steaks to a cutting board and brush the tops of the steaks with the reserved herb paste. Cover the steaks loosely with aluminum foil and let rest for 5 minutes. Slice the steaks thinly across the grain and serve immediately. Serves 4.
It’s a quick and easy dinner for a weeknight, which we love! We were also able to make use of some leftovers, which is always a good thing too. Tomorrow is Wednesday, which is my busiest day of the week, so I can’t guarantee a post tomorrow, but I’ll give it a shot . I have a choice of things to cook, between pork chops, shrimp, ribs and burgers, so I am not sure which way I am going to go with it yet. Burgers would be the easy way out; the ribs may take more time than I have to devote on a Wednesday. We’ll see how it goes. Until then, enjoy your evening and enjoy your meal!