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5-ingredient rosemary rib-eye with brothy white beans

5-ingredient rosemary rib-eye with brothy white beans

Based on 11 ratings
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"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 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
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)
MetricImperial

Utensils

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

How-To Videos

See all
how-to-prepare-garlic

How to prepare garlic

how-to-cook-the-perfect-steak

How to cook the perfect steak

Nutrition per serving

Cal909
Fat56 g
Protein65 g
Carb37 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.
    • 2 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!

  • Enjoy your meal!

    5-ingredient rosemary rib-eye with brothy white beans

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