Pan-seared ribeye with beetroot salad & goat cheese

Take the ribeyes out of the fridge 30 minutes before cooking so they reach room temperature.

Pat the steaks dry thoroughly with paper towels to remove moisture for proper searing.

Heat a cast-iron or heavy skillet over high heat until smoking hot. Add olive oil.

Salt the steaks just before cooking. Place them in the skillet and do not move them for 2–3 minutes.

Flip carefully and cook for another 2–3 minutes for medium. Reduce heat slightly if steaks are thick.

Add butter, garlic (unpeeled), and thyme. Tilt the pan and baste the steaks with melted butter for 1–2 minutes.

Remove steaks and rest loosely covered for 8–10 minutes.

For the salad: Cut beets into chunks, fillet the oranges, and mix with walnuts, crushed pasteli, and goat cheese. Dress with olive oil, balsamic, salt, and pepper.

Slice the steaks and drizzle with pan butter. Serve with the salad on the side.

Pan-seared ribeye with beetroot salad & goat cheese

Servings

Preperation

Cooking

Waiting

For the steaks:

For the beetroot salad:

See more recipes:

Beef fillet with red wine sauce

Juicy cheddar burger

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Pan-seared ribeye with beetroot salad & goat cheese

Servings

Preperation

Cooking

Waiting

For the steaks:

For the beetroot salad:

See more recipes:

Beef fillet with red wine sauce

Juicy cheddar burger

Lamb orzo casserole (giouvetsi)

Lemon honey chicken

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