5-ingredient rosemary rib-eye with brothy white beans

Step 1/ 4

• 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

• 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

• 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

• 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!