Tuscan Butter Steak

🔥 Prep

• Pat dry the 450 g ribeye steak with paper towels and season both sides with 1.5 tsp salt and 1 tsp black pepper.
• Peel and mince the 5 cloves of garlic.
• Strip the leaves from the 2 sprigs of fresh rosemary and finely chop; do the same with the 2 sprigs of fresh thyme.
• Measure out 45 g unsalted butter and keep it ready.
• Roughly chop the 40 g sun‑dried tomatoes.
• Rinse and roughly chop the 60 g baby spinach.
• Grate the 30 g Parmesan cheese.
• Measure out 100 ml heavy cream and 15 ml olive oil, placing them near the stove.

🔥 Cook

• 1. Heat the 15 ml olive oil in a large skillet over medium-high heat until shimmering.
• 2. Add the seasoned ribeye steak and sear for 4‑5 minutes on the first side without moving it, until a deep brown crust forms.
• 3. Flip the steak and sear the other side for 3‑4 minutes for medium‑rare (adjust time for desired doneness).
• 4. Add 30 g of the butter, the minced garlic, rosemary, and thyme to the skillet; tilt the pan and baste the steak with the melted butter for 1 minute.
• 5. Transfer the steak to a cutting board, loosely cover with foil, and let it rest for 5 minutes.
• 6. Reduce the heat to medium and add the remaining 15 g butter to the same skillet.
• 7. Add the chopped sun‑dried tomatoes and sauté for 30 seconds until fragrant.
• 8. Pour in the 100 ml heavy cream, stirring to combine, and simmer for 2‑3 minutes until the sauce begins to thicken.
• 9. Stir in the chopped baby spinach and cook for 1 minute until wilted.
• 10. Add the grated Parmesan cheese, season with a pinch of salt and pepper if needed, and stir until the cheese melts into the sauce.
• 11. Slice the rested steak against the grain into 1‑cm thick slices and return the slices (with any juices) to the skillet, tossing to coat in the sauce for 30 seconds over low heat.

🔥 Serve

• Arrange the sliced steak on a warm platter and spoon the garlic‑sun‑dried tomato‑spinach sauce over the top.
• Garnish with an extra sprig of fresh rosemary and a light crack of black pepper.
• Serve alongside crusty Italian bread, roasted baby potatoes, or a simple arugula salad with lemon vinaigrette.
• Enjoy immediately while the steak is juicy and the sauce is rich and creamy.