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Good afternoon | 2nd September 2010
| Ribeye Steaks With Seared Cherry Tomatoes and Rosemary |
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| Serves 2 | |||||||||||||||||
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2 Ribeye
Steaks
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Allow the meat to come to room temperature and pat dry
with kitchen paper.
Heat a large frying pan over a high heat, brush the steaks all over with olive oil and cook to your liking. Remove from the pan and season to taste with salt and pepper. Place on a rack, cover with foil and leave to rest in a warm place for the recommended time. Return the pan to the hob over a medium heat and add the remaining oil. Add the tomatoes to the pan and sear for 2 minutes. Break the rosemary into pieces and add to the pan, sear for a further minute, then season to taste with pepper and arrange with the steaks on preheated plates.Serve with hot baked potatoes and soured cream. Recommended
Steak Cooking Time Guide
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