Carnivore
carnivore diet
chef
cooking
JERF
keto
keto diet
meat
meat delivered
paleo
primal diet
regen
regenerative agriculture
Pepper-Crusted Rib Eye
Today’s recipe has been on high rotation in the Gooding household, either as simple dinner for our family or cooked up and served up with company.
Serves 4
Ingredients
1 grass fed Rib-eye steak (room temp)
2 tsp olive oil
sea salt
black pepper
Compound butter
50g grass fed salted butter (room temp)
1 garlic clove - minced
1/4 cup parsley
1 tsp dried tarragon
1/2 lemon -juiced
Method
- Pre-heat oven to 190C
- Heat the olive oil on high heat in a skillet (oven proof if possible)
- Heavily season the steak on all sides and place into the hot pan
- Cook until both sides are caramelised then remove from the heat
- Transfer the pan to the oven and cook until core temperature is approx 52C (medium rare)
- Remove from the heat and allow to rest for 8 minutes
- Meanwhile combine all the ingredients for the butter and blend
- Once rested, heavily pepper the steak on all sides before slicing (not too thinly, otherwise it’ll dry out) Cut along bone, before slicing through the steak.
- Serve with a tsp of the butter
- Enjoy!!
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