14oz Italian Herb Seared Ribeye / White Bean Ragu / Seared Scallops / Sauteed Arugula Recipe

Cooking Instructions

1. 1

   Prepare the Ribeye

   Season the ribeye steak with salt, black pepper, and Italian herbs on both sides.

2. 2

   Sear the Ribeye

   Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the ribeye steak and sear for 4-5 minutes on each side for medium-rare. Remove from skillet and let it rest.

3. 3

   Make the White Bean Ragu

   In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Stir in the white beans and vegetable broth, and cook for about 5 minutes until heated through. Season with salt and pepper to taste.

4. 4

   Sear the Scallops

   In a separate skillet, melt butter over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from heat and squeeze fresh lemon juice over them.

5. 5

   Sauté the Arugula

   In the same skillet used for the scallops, add arugula and a splash of water. Sauté for about 2 minutes until wilted. Season with salt and pepper.

6. 6

   Plate the Dish

   On a plate, place a serving of the white bean ragu, slice the ribeye steak and lay it on top, add the seared scallops on the side, and finish with the sautéed arugula.