Perfect Ribeye Steak with Gremolata
- 2 rib eye steaks (small, ideally grass-fed, 400 g / 14.1 oz)
- 1/4 salt (I like pink Himalayan),
- freshly ground black pepper ,
- 1 tablespoon ghee ,
- 4 tablespoons chopped parsley (small, ideally grass-fed, 400 g / 14.1 oz)
- 2 cloves garlic (small, ideally grass-fed, 400 g / 14.1 oz)
- 2 teaspoons lemon zest (small, ideally grass-fed, 400 g / 14.1 oz)
- 3 tablespoons ghee (small, ideally grass-fed, 400 g / 14.1 oz)
- Allow the steak to sit at room temperature for 10-15 minutes. Using a paper towel, pat the excess blood off. Toss with some melted ghee and season with salt and pepper. The ghee may solidify even at room temperature which is perfectly normal. Make sure you season the steak after you toss it with oil. You don't want to wash the seasoning off. Prepare the Gremolata by mixing the melted ghee (or olive oil), freshly chopped parsley, crushed garlic and finely grated lemon zest. Season with salt to taste. Set aside for later. If using ghee, keep warm or it may solidify. Fry in a very hot heavy based pan over a high heat for 2-4 minutes on each side to let the meat caramelise and seal in the juices. When you see the sides getting brown, it's time to flip it over. The exact time depends on the size of your steak. Small would take 2 minutes, while large up to 4 minutes to brown. Reduce to a medium heat and continue to cook for further 4 minutes (rare), 7 minutes (medium), 11 minutes (well done). There is no need to turn the steak again. If you use a thermometer, the steak should read 52-60 °C/ 125-140 °F (rare to medium-rare). I used a cast iron griddle pan which is perfect for steaks! Remove the steak from the pan and allow it to rest in a warm place for 5-7 minutes. The steak will finish cooking in the residual heat as the temperature slowly goes down. The best way to rest the steak is to fold it up in parchment paper and then in a kitchen towel. This will keep it juicy and equally pink inside. When ready to be served, place on a serving plate. Serve with the Gremolata and try Creamy Keto Mash. If serving with keto mash, you won't need to add any ghee on top of the mash - use the Gremolata instead!
Originally posted 2019-02-20 17:29:50.