Rib-eye Florentine

    50 minutes

    Make this roasted rib-eye rack recipe for two for a Valentine's Day or Anniversary dinner to impress your loved one.

    1 person made this

    Serves: 2 

    • 2-rack (800g) rib eye steak cutlet
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper
    • 3 cloves garlic, unpeeled
    • 30g butter, softened
    • 3 teaspoons finely chopped fresh rosemary
    • 1 teaspoon finely grated lemon rind
    • 1 tablespoon lemon juice

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Rub oil over beef and season with salt and pepper.
    2. Heat a large frying pan over high heat. Cook beef, turning occasionally, for 4 to 5 minutes or until browned all over.
    3. Place beef in a small baking tray with unpeeled garlic cloves; roast in preheated oven for 20 minutes. Remove roasted garlic from pan and set aside to cool; roast beef for a further 10 to 15 minutes for medium or until cooked to your liking. Cover beef with foil and let meat rest for 10 minutes.
    4. Meanwhile, place butter, rosemary and lemon rind in a small bowl. Squeeze roasted garlic from skin into bowl; mix well to combine.
    5. Slice beef into 2 cutlets. Serve topped with roasted garlic butter and drizzled with lemon juice.


    Ask your butcher to cut you a thick rib eye steak with 2 cutlets (bones), alternatively, buy 2 single rib eye cutlets and cook in frying or grill pan.

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