Name: Pan-seared ribeye with beetroot salad & goat cheese
Prep time: 15 min
Cook time: 10 min
Yield: 2
Ingredients: 2 ribeye steaks (250–300 g each); 1 tbsp olive oil; 1 tbsp butter; 1 garlic clove; 2 sprigs fresh thyme; Salt; Pepper; 4 cooked beets; 2 oranges; 50 g goat cheese (or feta); 30 g walnuts; 1 tbsp crushed sesame-honey bar (pasteli); 1 tbsp balsamic vinegar; 2 tbsp olive oil; Salt; Pepper

Pan-seared ribeye with beetroot salad & goat cheese

Servings

Preperation

15 minutes

Cooking

10 minutes

Waiting

10 minutes

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.