Entrecôte de bœuf au four

Ingrédients

• 4 ribeye steaks (4 ounces)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cloves garlic (minced)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Fresh rosemary or thyme (chopped (optional))
• 1 pound broccoli
• 2 tablespoons olive oil
• 1/2 cup Parmesan cheese (grated)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

Préparation

1. 1

   --- Cook the ribeye steak ---

2. 2

   Preheat the oven to 400°F (200°C).

3. 3

   Rub the steak with olive oil and season generously with sea salt and pepper.

4. 4

   Heat a cast iron skillet over high heat.

5. 5

   Place the steak in the skillet and sear on each side for 2-3 minutes until a crispy crust forms.

6. 6

   Add butter and garlic to the skillet and baste the steak with the melted butter.

7. 7

   If using, sprinkle chopped rosemary or thyme over the steak.

8. 8

   Transfer the skillet to the preheated oven and cook for 6-10 minutes or until the desired doneness is reached.

9. 9

   Remove the skillet from the oven and let the steak rest for 5-10 minutes before slicing.

10. 10

    --- Prepare the roasted broccoli ---

11. 11

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

12. 12

    Arrange the broccoli on the prepared baking sheet in a single layer.

13. 13

    Drizzle with olive oil and sprinkle with sea salt and black pepper.

14. 14

    Toss the broccoli to coat evenly with the oil and seasoning.

15. 15

    Roast in the oven for 12-15 minutes or until the broccoli is tender and lightly browned.

16. 16

    Remove from the oven and sprinkle grated Parmesan cheese over while it's still hot.

17. 17

    Serve the ribeye steak with roasted broccoli on the side for a delicious, complete meal.