|2||rib eye steaks|
|250 g||canned white beans|
|300 ml||beef stock|
|2 tbsp||unsalted butter|
|flaky sea salt|
|baguette (for serving)|
|lemon (for serving)|
Set steaks out to come to room temperature. Drain and gently rinse beans and set aside. Peel and crush garlic cloves.
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.
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.
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!