Pan-Seared Ribeye Steak with Garlic Butter

• 2 pieces Beef ribeye, about 2.5 cm thick
• 1 tsp Fine sea salt
• 1 tsp Black pepper
• 1 tbsp Olive oil
• 40 g Unsalted butter
• 2 cloves Garlic
• 2 sprigs Fresh rosemary
• 80 g Rocket
• 1 medium Lemon

1. Pat the steaks dry, then season all over with the fine sea salt and black pepper. Lightly bruise the garlic cloves with the side of a knife and strip the leaves from 1 sprig of rosemary.
2. Heat a cast-iron frying pan over high heat until very hot, then add the olive oil. Lay in the steaks and sear without moving for 2 minutes, then flip and sear for 2 minutes more until deeply browned.
3. Reduce the heat to medium and add the unsalted butter, garlic, the bruised rosemary leaves, and the remaining rosemary sprig. Tilt the pan and spoon the foaming garlic butter over the steaks for 2 to 4 minutes, until the steaks feel springy and the butter smells nutty and aromatic.
4. Transfer the steaks to a board and rest for 5 minutes. Spoon a little of the buttery pan juices over the steaks as they rest.
5. Put the rocket in a bowl and dress with a squeeze of lemon juice and a drizzle of olive oil from the pan if you like. Slice the steaks against the grain, then spoon over the remaining garlic butter and pan juices and serve with the rocket salad and extra lemon wedges.

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