- 24 oz Angus Ribeye Steak
- 1 tablespoon of cracked black pepper
- 1 tsp salt
- 3 tbsps. full fat pure butter
- Fresh rosemary stems
- Fresh garlic cloves cut into large pieces
- Chives for garnishing
In a high heated skillet, melt the butter and add the garlic and rosemary stems. Let them cook in the butter for about 30 seconds.
Add the steak pieces and cook each side on high heat until they are brown and crisp.
Reduce the head to medium and let them cook on each side for 2-4 minutes depending on the thickness of the steaks. Cook to desired preference.
Serving: 1g | Calories: 709kcal | Carbohydrates: 2.2g | Protein: 74g | Fat: 45.4g | Saturated Fat: 23.1g | Sodium: 1388.1mg