5-ingredient rosemary rib-eye with brothy white beans

Based on 9 ratings
Devan

Devan

Editor at Kitchen Stories

“Of all the 5-ingredient dinners on Kitchen Stories, none seem more perfect for a date-night in than this one. While I prefer the marbling of a rib-eye, you could use your own favorite cut here. Swap in soaked and drained white beans instead of canned, and experiment with different herbs instead of rosemary.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
rib eye steaks
3 sprigs rosemary
250 g canned white beans
3 cloves garlic
300 ml beef stock
2 tbsp unsalted butter
olive oil
salt
pepper
flaky sea salt
baguette (for serving)
lemon (for serving)
Metric
Imperial

Utensils

  • colander
  • knife
  • cutting board
  • pot (small)
  • rubber spatula
  • cast iron pan
  • tongs

Nutrition per serving

Cal
909
Protein
65 g
Fat
56 g
Carb
37 g
  • Step 1/4

    Set steaks out to come to room temperature. Drain and gently rinse beans and set aside. Peel and crush garlic cloves.
    • rib eye steaks
    • 250 g canned white beans
    • garlic
    • colander
    • knife
    • cutting board

    Set steaks out to come to room temperature. Drain and gently rinse beans and set aside. Peel and crush garlic cloves.

  • Step 2/4

    Heat a small pot over medium-high heat and add some olive oil. Add one-third of the garlic and sauté for approx. 1 min., just until fragrant. Add one-third of the rosemary sprigs, drained canned white beans, and beef stock. Bring to a boil, then reduce heat and keep on a slow simmer while you prepare the steaks.
    • 1 sprig rosemary
    • 300 ml beef stock
    • olive oil
    • pot (small)
    • rubber spatula

    Heat a small pot over medium-high heat and add some olive oil. Add one-third of the garlic and sauté for approx. 1 min., just until fragrant. Add one-third of the rosemary sprigs, drained canned white beans, and beef stock. Bring to a boil, then reduce heat and keep on a slow simmer while you prepare the steaks.

  • Step 3/4

    Preheat a cast iron pan over medium-high heat. Pat steaks dry then season well on both sides with salt and pepper. Rub the pan with a very light coating of olive oil. Once hot, cook the steaks for approx. 3 min., or until brown and crusty on the bottom. Flip, add remaining rosemary and garlic, and butter. Baste the steaks with melted butter until done as desired, no more than approx. 5 min.
    • 2 sprigs rosemary
    • 2 tbsp unsalted butter
    • salt
    • pepper
    • cast iron pan
    • tongs

    Preheat a cast iron pan over medium-high heat. Pat steaks dry then season well on both sides with salt and pepper. Rub the pan with a very light coating of olive oil. Once hot, cook the steaks for approx. 3 min., or until brown and crusty on the bottom. Flip, add remaining rosemary and garlic, and butter. Baste the steaks with melted butter until done as desired, no more than approx. 5 min.

  • Step 4/4

    Let steaks cool for at least 5 min., then slice. Serve steaks in a deep plate on top of the brothy beans. Season to taste with flaky sea salt and serve with a side of warm baguette and wedges of lemon. Enjoy!
    • flaky sea salt
    • baguette (for serving)
    • lemon (for serving)

    Let steaks cool for at least 5 min., then slice. Serve steaks in a deep plate on top of the brothy beans. Season to taste with flaky sea salt and serve with a side of warm baguette and wedges of lemon. Enjoy!