Name: NanaSteaks About NanaSteak Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 pieces Ribeye Steak; 2 tablespoons Olive Oil; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 teaspoon Salt; 1 teaspoon Black Pepper; 2 tablespoons Butter; 4 sprigs Fresh Thyme

A Cuban twist on the Spanish standard. Our Sangria is made with wine, triple sec, brandy, gin, pineapple, guava, oranges, and fresh-squeezed juice

Slutty Sangria: The Red Wine

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

NanaSteak opened its doors in February 2016 in a newly built space located next to the Durham Performing Arts Center (DPAC) and Aloft Durham Downtown Hotel. The restaurant boasts a beautiful corner location with abundant natural light. In homage to Durham's long tobacco history, the bar top and tables are inlaid with real tobacco leaves, artfully crafted by Artisan Leaf. NanaSteak offers high-energy upscale dining at its finest. Enjoy drinks and appetizers with friends at the beautiful and well appointed bar or dine from a menu full of local North Carolina fare. The Wine Spectator Award winning wine list offers many unique and interesting selections to complement any meal. With an impeccable attention to detail, this is the perfect backdrop for an extraordinary evening.

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

Prepare the Steak

Rub both sides of the steaks with olive oil, then season generously with garlic powder, onion powder, salt, and black pepper.

Season the Steak

Heat a grill or skillet over high heat until it is very hot. If using a skillet, you can add a little olive oil to prevent sticking.

Preheat the Grill or Pan

Place the steaks on the hot grill or skillet. Cook for about 4-5 minutes on one side without moving them, then flip and cook for another 4-5 minutes for medium-rare, or until your desired doneness.

Cook the Steak

In the last minute of cooking, add butter and thyme to the pan. Spoon the melted butter over the steaks to baste them.

Add Butter and Thyme

Remove the steaks from the heat and let them rest on a cutting board for at least 5 minutes before slicing. This helps keep them juicy.

Rest the Steak

Slice the steaks against the grain and serve with your choice of sides. Enjoy your NanaSteak experience!

Serve

Ribeye Steak

Olive Oil

Garlic Powder

Onion Powder

Salt

Black Pepper

Butter

Fresh Thyme

About NanaSteak

Selection of Ice Cream and/or Sorbet

Fruit Crisp

NANA'S traditional Vanilla Bean Crème Brûlée

With Bourbon Caramel, Maldon Salt and Vanilla Bean Ice Cream

Chocolate Brownie

Brussel Sprouts w/ Apple Balsamic & Fresno Chilis

Braised Collard Greens with Bacon

Make About NanaSteak Recipe in just 30m. NanaSteak opened its doors in February 2016 in a newly built space located next to the Durham Performing Arts Center (DPAC) and Aloft Durham Downtown Hotel. The restaurant boasts a beautiful corner location with abundant natural light. In homage to Durham's long tobacco history, the bar top and tables are inlaid with real tobacco leaves, artfully crafted by Artisan Leaf. NanaSteak offers high-energy upscale dining at its finest. Enjoy drinks and appetizers with friends at the beautiful and well appointed bar or dine from a menu full of local North Carolina fare. The Wine Spectator Award winning wine list offers many unique and interesting selections to complement any meal. With an impeccable attention to detail, this is the perfect backdrop for an extraordinary evening.

About Nanasteak Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like