Red wine, onion, smoked bacon and mushrooms

FARMER'S

JAMÓN SERRANO

Cerignola olives marinated in garlic rosemary olive oil

Olives

Take the Black Angus Ribeye Filet out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly.

Prepare the Ribeye

Pat the ribeye dry with paper towels. Generously season both sides with kosher salt, freshly ground black pepper, and garlic powder. Drizzle olive oil over the steak and rub the seasonings into the meat to ensure they adhere well.

Season the Steak

If using a grill, preheat it to high heat. If using a skillet, heat it over medium-high heat and allow it to get hot.

Preheat the Grill or Pan

Place the seasoned ribeye filet onto the hot grill or skillet. Cook for about 3-4 minutes on one side without moving it to achieve a nice sear. Flip the steak and cook for another 3-4 minutes for medium-rare, or longer if you prefer it more done.

Cook the Ribeye

During the last minute of cooking, add butter and fresh rosemary sprigs to the pan or grill. Spoon the melted butter over the steak to enhance the flavor.

Add Butter and Herbs (Optional)

Once cooked to your desired doneness, remove the ribeye from the heat and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat.

Rest the Steak

After resting, slice the ribeye filet against the grain and serve it hot. Optional: Drizzle with any remaining pan juices for extra flavor.

Slice and Serve

Black Angus Ribeye Filet

Kosher salt

Freshly ground black pepper

Garlic powder

Olive oil

Fresh rosemary sprigs

Butter