Back Valentine's Day Ribeye Steak
Celebrate Valentine's Day with this perfectly seasoned, decadent ribeye steak. Turn up the elegance by serving with a roasted or grilled lobster tail with Olivum to dip instead of plain ol' butter. You'll be enjoying the life of luxury!
- 2 Ribeye Steaks
- 2 Tbsp Olivum Late Harvest Extra Virgin Olive Oil
- 2-4 Tbsp Butter
- 3 Cloves of Garlic
- 2 Sprigs of Rosemary
- Salt & Pepper
Remove your steak from the fride about 30 minutes prior to cooking to allow it to come up to room temperature.
In a large cast-iron skillet, heat the Olivum Olive Oil over medium-high heat. Add the steaks and cook over until seared on the bottom, about 5 minutes. Turn the steaks and add the butter, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, for 5 to 7 minutes until the steaks are medium-rare, or to your desired doneness. Transfer the steaks to a cutting board and let rest for 10 minutes before serving.
Best enjoyed with baked potatoes, even better with a grilled lobster tail!
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