Ribeye Steak
As an advocate of eating lots of plant-based foods, I do find eating some meat such as a good grass-fed ribeye steak occasionally supports my health and energy levels.
Rich in protein, iron, vitamin 12, with many more vitamins and minerals.
Delicious, dense goodness that will not disappoint to satisfy you and your appetite.
Serves 2
Takes 15 minutes
Ingredients
- 2 250g thick ribeye steaks
- drizzle olive oil
- sea salt & black pepper
Method
Remove the steaks from the fridge, place onto a plate, cover, and allow them to reach room temperature. I often allow 1 to 2 hours for a succulent steak.
Cover the steaks in olive oil, then season with sea salt and black pepper on both sides.
Place the frying pan onto the hob until hot, then place the steaks in the pan.
Cook 2 to 3 minutes on each side for a medium steak and less for a rarer steak.
Remove the steaks from the pan onto a plate and allow to rest for the same amount of time you cooked them.
To Serve
Ribeye steak is excellent with any salad, sides and sauces.
Add sea salt & pepper to suit your taste.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.