Ribeye steak with creamed kale, sun dried tomatoes and basil

by Bart van der Lee
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Ribeye steak with creamed kale, sun dried tomatoes and basil

Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: contemporary european
Keyword: classic, steak
Servings: 2 People

Ingredients

  • 350-400 gram ribeye steak
  • 300 gram kale
  • 300 ml double cream
  • 2 cloves garlic
  • 150 gram sun dried tomatoes
  • 10 gram basil
  • 25 gram butter

Instructions

  • Take your steak out of the fridge 30 minutes before you start cooking.
  • Boil a pot of water with some salt and cook the kale for 2-3 minutes till its just cooked. Drain in a colander and let it steam dry.
  • Chop the 2 garlic cloves, sun dried tomatoes and the basil.
  • Season the steak on both sides with peper, salt and a drop of oil. Sear the steak in a hot pan or skillet, reduce the heat and add the butter. Roast the meat golden brown for 1-2 minutes on each side and after put it on a baking tray to rest for 5 minutes.
  • Add the chopped garlic to the pan, stir and right after add the cream. Reduce the cream slightly, add the kale and season with salt. Mix well.
  • Finish cooking the meat in the oven on 180°C for 4-6 minutes to a beautiful medium cook. Leave to rest for another 5 minutes before carving.
  • Now heat up the kale, carve the meat in equal slices and top with the sun dried tomatoes and basil.
  • Toast a few thick slices of sourdough to go along with the dish.
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