Sunday Ribeye

  

Here’s a tasty steak recipe for a night in.

Sunday Ribeye

-2 8oz. organic grass-fed ribeye

-3 tablespoons canola oil

-3 tablespoons butter

-4 sprigs rosemary 

-3 sprigs thyme

-4 cloves garlic

Season ribeye with salt and pepper. Rub in well. Place in cast iron pan. Bake at 250 for 35 minutes. Prepare a new pan to very high heat. Add 3 tablespoons canola oil. Add ribeye. Pan sear for 30 seconds each side. Add 3 tablespoons of butter, 4 sprigs of rosemary, 3 sprigs of thyme and 4 cloves of garlic. Cook to desired wellness. 

Sautéed Swiss Chard

-One bunch of Swiss Chard, ribs removed and chopped, leaves roughly chopped

-2 tbsp of olive oil

-1 clove of garlic with chopped

-Salt 

-Black pepper 

Before heating up the pan, add the olive oil and garlic into the pan. Cook the garlic in the olive oil on medium heat for a minute then toss in the chopped ribs. Sauté for about ten minutes or until soft. Add the chopped leaves and continue to sauté for another 5 minutes. Add salt and pepper to taste.

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