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Ribeye Steak with Herbs and Sauerkraut

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Servings 2

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.

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

Instructions
 

For the steak:

  • Remove the ribeye from refrigerator 30-45 minutes before cooking to reach room temperature.
  • Pat the steak dry with paper towels and season generously with salt and black pepper on both sides.
  • Heat a stainless steel or cast-iron skillet or heavy-bottom pan over high heat until very hot.
  • Add 2 tablespoons of extra-virgin olive oil to the pan.
  • Place the steak in the hot pan and sear for 3 minutes on each side(don't move it)
  • Add the butter, crushed garlic and fresh rosemary to the side of the pan.
  • Baste the steak with the aromatic melted butter mixture for 1 minute on each side.
  • Remove the steak from the pan, and pour on top the melted butter and garlic. Let it rest for 5 minutes.

For the Sauerkraut

  • In a medium hot pan, add 1 cup of sauerkraut drained of its water.
  • add salt, pepper and pinch of cumin for taste.
  • add olive oil and stir it for 3 minutes.

For the Herb Topping

  • Finally chop 2 tablespoons of fresh parsley, 1 clove of garlic and 1 tablespoon of rosemary leaves.
  • Add a pinch of sea salt and fresh cracked pepper.
  • Mix the ingredients in a tablespoon of extra-virgin olive oil.

Final Assembly

  • Slice the rested steak against the grain.
  • Top with the fresh herb mixture.
  • 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.