Juicy Ribeye with Lemon-Herb Infused Fennel and Broccolini
This balanced meaty, tangy, and herby dish, brings together a succulent ribeye steak with lemon-herb fennel and broccolini. The easy cooking method highlights the mix flavors, making the whole dish a flavorful delight.
Preheat the oven to 325°F. Toss the fennel, broccolini, and garlic with olive oil on a baking sheet; season them evenly with salt and pepper. Roast for 45–50 minutes, until the veggies are tender and slightly browned.
STEAK
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Heat the vegetable oil in a skillet over medium-high heat. Season the steak with salt and pepper, then place it in the hot skillet. Cook for 6 minutes on each side, until the steak is browned and cooked to your desired level.
HERB BUTTER
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In a small saucepan, melt the butter over medium heat. Add the chopped parsley, mint, and oregano, crushed red pepper, and the zest and juice of the lemon.
4
Spoon the herbed butter mixture over the steak, ensuring it's coated evenly. Let it rest for 10 minutes to absorb all the flavors.
SERVING
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Slice the steak, serve it with the roasted fennel and broccolini on the side, drizzled with the remaining herbed butter. Enjoy your juicy ribeye with lemon-herb infused fennel and broccolini!