This ribeye steak with creamy succotash is a comforting, satisfying plate worth making again 🥩
Ingredients
- 3 ribeye steak
- Kosher salt
- Black pepper
- BBQ Rub seasoning with coffee and garlic
- Neutral oil
- Rosemary, thyme
- 5 cloves garlic
- 2 ounce butter
Creamy Succotash
- 3 ears of corn kernels
- 1 large zucchini diced
- 1 medium onion diced
- 10 cherry tomatoes cut in half
- 10 basil leaves
- 2 ounce butter
- 1/3 cup heavy cream
- Salt & pepper
Instructions
- Summer is still here and there’s nothing better than a good steak with a yummy side, and with the temperatures soaring so high you can absolutely make a beautiful steak I door and not have to deal with the grill outside. Let me show you how.
- Start by making the succotash, melt the butter add 1 onion and a sprinkle of salt sauté until tender add the corn sauté for a couple of minutes, add 1 zucchini and sauté.
- For another minute, add the tomato and basil stir for 30 seconds add the cream and cook on medium until the cream thickens. Adjust the seasoning with salt and pepper.
- Preheat the oven to 400 F, take the steak out of the the fridge and let it stand at room temperature for about 30-40 minutes, pat dry with a paper towel. I like to keep it simple just sprinkle with salt and pepper on both sides and rub it in, as for the BBQ rub ( which I highly recommend ) I sprinkle only on one side.
- Heat a cast iron skillet until smoky add enough oil to the bottom of the skillet, cook the steak on one side 4 minutes flip and cook on the next side for 2 minutes, ( you will have a golden crust on both sides )arrange the steaks on a baking sheet.
- Discard any excess oil, melt the butter add 5 cloves of garlic and herbs let get fragrant, for about 30 seconds and pour that (GOLDEN ELEXIR) on top of the steak 🥩 and bake for 4 minutes. Let rest for a couple of minutes, and you will have the most amazing medium steak, serve it with a side of creamy succotash YUM ‼️ Enjoy.