INGREDIENTS: 1lb. rib eye steaks, grass-fed 2 tablespoons butter, softened Salt and pepper, to taste For the pesto: ½ cup (30g) parsley, chopped 4 garlic cloves, minced 1 tablespoon lemon zest, finely grated 6 tablespoons butter
Pat dry the steak with paper towels.
Season the steaks with salt and pepper and top with butter. Place the steak aside and prepare the pesto: combine all ingredients in a mini blender.
Blend for 10 seconds and place aside.
Prepare the steak: heat a grill pan over high heat. Add the steaks and fry 2-3 on each side minutes to close the pores and keep the juices within the meat.
Reduce heat to medium and cook for 7 minutes for medium, or 11 minutes for well done. If you like rare, 4 minutes are enough.
Remove the steaks from the pan and place aside to rest, covered with parchment paper.
Serve with prepared pesto.
Preparation time: 10 minutes
Cooking time: 15 minutes