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Pan seared Ribeye Steak with herbs on top and Sauerkraut as a side dish

Ribeye Steak with Herbs and Sauerkraut

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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ribeye Steak
  • 1 Ribeye steak around 12-oz and 1.5 inches thick.
  • 1/2 teaspoon salt I usually use Himalayasalt or sea salt.
  • 1/2 teaspoon pepper
  • 2 tablespoon extra virgin olive oil
  • 1 spring fresh rosemary
  • 2 tablespoons butter
  • 1 handful of chopped parsley
  • 3 cloves of garlic
Sauerkraut side
  • 1 cup Sauerkraut (fermented cabbage)
  • 1 pinch of cumin
  • 1 pinch of salt if the already made sauerkraut is not salty enough
  • pepper for taste
  • 2 tablespoons extra-virgin olive oil

Equipment

  • 1 Stainless steel pan you can replace it with cast iron or even a grill.
  • 1 Meat Thermometer I use this to make sure my steak is cooked to perfection.

Method
 

For the steak:
  1. Remove the ribeye from refrigerator 30-45 minutes before cooking to reach room temperature.
  2. Pat the steak dry with paper towels and season generously with salt and black pepper on both sides.
  3. Heat a stainless steel or cast-iron skillet or heavy-bottom pan over high heat until very hot.
  4. Add 2 tablespoons of extra-virgin olive oil to the pan.
  5. Place the steak in the hot pan and sear for 3 minutes on each side(don't move it)
  6. Add the butter, crushed garlic and fresh rosemary to the side of the pan.
  7. Baste the steak with the aromatic melted butter mixture for 1 minute on each side.
  8. Remove the steak from the pan, and pour on top the melted butter and garlic. Let it rest for 5 minutes.
For the Sauerkraut
  1. In a medium hot pan, add 1 cup of sauerkraut drained of its water.
  2. add salt, pepper and pinch of cumin for taste.
  3. add olive oil and stir it for 3 minutes.
For the Herb Topping
  1. Finally chop 2 tablespoons of fresh parsley, 1 clove of garlic and 1 tablespoon of rosemary leaves.
  2. Add a pinch of sea salt and fresh cracked pepper.
  3. Mix the ingredients in a tablespoon of extra-virgin olive oil.
Final Assembly
  1. Slice the rested steak against the grain.
  2. Top with the fresh herb mixture.
  3. Serve with warmed sauerkraut on the side.

Notes

  1.  For best results, use a meat thermometer meat thermometer to check internal temperature:
    • Rare: 125°F (52°C)
    • Medium-rare: 135°F (57°C)
    • Medium: 145°F (63°C)
    • Medium-well: 150°F (66°C)
  2.  Try not to over heat Sauerkraut as it loses most of the benefits cooked.