My Friends at PRE Brands sent me some coupons for their beef, so at today’s grocery trip, I picked up some Grass-fed, Ribeye Steaks. YUM.
I just want you guys to know that cooking steak isn’t as complicated as people think it is. You need a few factors on your side- room temperature meat, a hot skillet, and some liberal seasoning. I always go #OG with lots of salt & pepper, and after checking my herb surplus, I had some fresh thyme leftover, and I always have fresh garlic on hand, so I rubbed the Ribeye with all of those goods and let it sit for a while to warm up to room temperature.
While the steak is “marinating”, I cut up a small butternut squash and an apple, and roasted them at 425 for 25 minutes with salt, pepper, and EVOO, flipping everything over at the halfway mark!
I tossed the warm veggies with some spinach, dijon, red wine vinegar, olive oil, and fresh herbs, making a killer warm-wilted spinach salad to add to the steak!
Ingredients:
4 PRE Grass-fed Ribeye Steaks
1 small butternut squash, cubed.
1 apple, cubed.
4 cups fresh spinach, I used Organic Girl.
Olive oil for roasting.
Salt & Pepper to taste.
Fresh Herbs like Thyme & Raw Garlic.
Vinaigrette- 2 tablespoons each, dijon, red wine vinegar, olive oil, fresh parsley.
Directions:
1. Preheat oven to 425. Rub Ribeye with salt, pepper, thyme, & fresh garlic and let sit at room temp for 20ish (technical I know) minutes.
2. Toss butternut squash & diced apple with olive oil, salt, pepper, and roast for 25 minutes, flipping everything once time hit the half-way mark.
3. Get a skillet, or cast-iron hot. I mean HAWT. (my skillet of choice is cast-iron getchu one!!). Kick the heat down to medium-high, and place steaks in pan. PRO TIP// don’t touch them. Place the steak in the pan, and let them do their thing, do not mess around with constantly moving them around. The less you move them, the greater your chances of forming a sexual crust will be. trust me.)
4. After 4 minutes on one side, flip steak over, and let them sear on the other side for another 4 minutes. This will make a beautiful Medium Steak. After that time has passed, remove steaks from pan and allow them to rest for 10 minutes on a cutting board, or paper towel.
5. Mix the warm roasted veggies with the dijon vinaigrette and spinach, allowing the warmth to slightly wilt the spinach.
6. After the steaks have had a chance to rest, transfer them to a plate and top with the warmed salad, and an extra drizzle of vinaigrette, or even some chopped red onion if you feel like it!
& then VOILA. Dig in! Wow your friends with your killer steak, minimal ingredients, and spectacular night-in! Go for it!
I hope these tips will help you feel confident enough to try your luck with cooking a perfect Steak at home! Confidence is everything, I promise!
If you recreate this recipe, tag me on Instagram, and use the hashtag #thatswhatsheeats so I can keep up with your foodie journey, too!
Thanks again to PRE for the Steak Coupons!
Thanks for being here,
-Aubrey
@thatswhatsheeats