Romantic Dinner For Two

Rosemary Rack of Lamb with Roasted Potatoes and Carrots

1 Regen Farms rack of lamb, fat cap scored

1 garlic clove, finely chopped

2 teaspoons chopped rosemary

1/8 teaspoon freshly ground black pepper

1 1/4 teaspoons kosher salt, divided

1 tablespoon white miso paste (optional)

1/4 teaspoon smoked paprika

5 tablespoons unsalted butter, softened, divided

2 medium Bintje potatoes (about 500g) (any long potato is fine)

1 teaspoon honey

1/4 teaspoon ground coriander

1/2 pound medium carrots, peeled

1 tablespoon finely chopped parsley

Step 1

Preheat oven to 220°C. Rub lamb with garlic, rosemary, pepper, and 1/2 tsp. salt.

Step 2

Combine miso, paprika, 4 Tbsp. butter, and 1/2 tsp. salt in a small bowl; set aside.

Step 3

Peel potatoes. Working with one potato at a time, slice a thin sliver off one long side to make a flat bottom. Trim ends off, then slice vertically every few millimetres, don’t cut all the way to the bottom. (To make sure you do not cut all the way through the potato, line it with chopsticks on each side to stop your knife.) Brush potatoes with miso butter, fanning slices open to get butter between each slice. Transfer to a rimmed baking sheet and roast 15 minutes.

Step 4

Remove baking sheet from oven and brush potatoes with more miso butter. Arrange lamb on baking sheet alongside potatoes and roast, brushing potatoes with miso butter halfway through, until an instant-read thermometer inserted into the thickest part of the lamb registers 60°C-65°C for medium-rare, and the potatoes are fork-tender, 20–25 minutes. Transfer lamb to a cutting board and let rest 10 minutes, and continue roasting the potatoes if needed until fork-tender.

Step 5

Meanwhile, mix honey, coriander, and remaining 1 Tbsp. butter and 1/4 tsp. salt in a small bowl, then brush over carrots. Arrange carrots on a baking sheet and roast until lightly browned and fork-tender, 15–20 minutes.

Step 6

Slice lamb between each rib. Brush potatoes with remaining miso butter, top carrots with parsley, and serve alongside lamb.

Middle eastern inspired Lamb Shoulder with Beetroot Salad

Middle eastern inspired Lamb Shoulder with beetroot salad

Ingredients

• 1 1.4-1.5kg boneless lamb shoulder

• 2 brown onions, roughly chopped

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tbsp olive oil

• 50ml extra virgin olive oil

• 60ml lemon juice

• 4 cloves garlic, chopped

• 25g parsley stalks

• zest of 1 lemon, cut into strips

• 1 tbsp instant coffee

• 2 tbsp sea salt

• 1 orange, quartered

• 1 onion, quartered

Roasted Beetroot

• 500g rock salt (optional)

• 1kg whole medium sized beetroots

• olive oil, for drizzling

Toum

• 1 head garlic cloves, peeled 

• milk, for blanching

• 1 tbsp lemon juice

• 100ml sunflower oil

Instant Flat Bread

• 1 cup plain yoghurt

• 1 ½ - 2 cups self-raising flour

• light extra virgin olive oil, for frying

Garnish

• fresh dates, chopped

• 150g Bulgarian sheep’s feta, broken into small chunk

• pomegranate seeds

• 1 bunch parsley leaves

• 1 bunch mint leaves, chopped

• 80g roasted slivered pistachios

• ½ cup Greek Yoghurt

• zest of ½ an orange

Steps

• Preheat oven to 220C.

• For the Slow Roasted Lamb Shoulder with Middle eastern Beetroot salad, place onions into a food processor and blitz to a purée. Add the remaining ingredients, except for the quartered orange and onion, and blitz to combine. Coat the top surface of the lamb in the marinade mixture.

• Lay the orange and onion quarters into a roasting tray. Place the marinated lamb on top. Place in the oven at 220C to roast for 30 minutes. 

• Reduce the heat to 130C, and continue to roast until tender for 4-5 hours. The meat is ready when it pulls apart easily.

• For the Roasted Beetroot, spread the rock salt into a shallow roasting dish to create an even layer. Drizzle beetroots with olive oil and wrap individually in aluminium foil. Place the wrapped beetroots onto the bed of rock salt. Roast in the oven 130C until tender, about 90 minutes.

• Remove from the oven and allow to cool slightly, and then peel the beetroots by using the foil to slide the skin off. Cut the beetroots into quarters and set aside.

• For the Toum, place the garlic cloves into a small saucepan and add just enough milk to cover. Place over medium heat and bring to the boil. Drain and discard the milk. Place the garlic cloves back into the saucepan, cover with fresh milk and bring to the boil again. Drain and discard the milk. Repeat this blanching process once more then drain the garlic cloves.

• Place the garlic cloves and 1 tablespoon of lemon juice into a stick blender canister and use a stick blender to blitz to a smooth paste. Slowly add the sunflower oil and continue to blitz until emulsified and thickened. Blitz until fully incorporated and lightened in colour. Season with salt to taste..If the tomb does not emulsify, add in one egg white and blitz to combine.

• For the Instant Flat Bread, place the yoghurt and 1 cup of flour in a mixing bowl and stir to combine. Add more flour, ¼ cup at a time, until the dough is soft and malleable. Turn out onto a floured surface and knead until smooth, about 5 minutes.

• Divide the dough into 18 apricot sized balls. Roll each ball out thinly into a disc.

• Heat a little oil in a frypan over medium heat. Add the dough discs, a few at a time and fry, turning when the flatbread bubbles and colours on the underside. Wipe out the frypan and repeat with the remaining dough discs.

• To serve, pull the lamb into small pieces using 2 forks and scatter onto a serving platter. Scatter the Roasted Beetroot over the lamb. Sprinkle some chopped dates, feta, pomegranate seeds, parsley leaves, mint and pistachios. Finish with a scatter of pomegranate seeds and dates. Dollop some Greek yoghurt over the top then finish with some orange zest. Serve Instant Flat Bread and Toum on the side.

Braised Beef Ribs with Red Wine and Roasted Garlic

Beef Ribs are found in your COMFOR FOOD MAX BOX along with beef brisket, roast beef, chuck roast, diced beef, and premium mince.

COMFORT FOOD MAX BOX

Braised Beef Ribs with Red wine and Roasted Garlic

2 tablespoons oil/lard/tallow

1.2kg Re-gen Farms beef short ribs Kosher salt and freshly ground pepper

2 large heads garlic, halved crosswise

1 medium onion, chopped

4 ribs celery chopped

2 medium carrots , chopped

3 tablespoons tomato paste

2 cups dry red wine (about half a bottle)

2 cups beef stock or bone broth, plus more as needed

4 sprigs thyme

1 cup parsley, coarsely chopped

½ cup finely chopped chives

1 tablespoon finely grated lemon zest

Heat oven to 140 degrees C. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper.

Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.

Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes.

Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes.

Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelise a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.

Add red wine and, using a wooden spoon, scrape up any browned or caramelised bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit.

Stir in beef stock along with thyme.

Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover).

Bring to a simmer, then cover and transfer to oven. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavour and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.)

Scatter parsley, chives and lemon zest over the top of the short ribs.

Separate the fat from the sauce, season with salt and pepper and serve alongside.

Enjoy,

Farmer Steph

COMFORT FOOD MAX BOX

Swedish Meatballs in creamy sauce

Ingredients

• 500g mince beef

• 1/4 cup panko bread crumbs

• 1 tablespoon parsley chopped

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• ¼ cup onion finely chopped

• ½ teaspoon Garlic Powder

• ⅛ teaspoon Pepper

• ½ teaspoon salt

• 1 egg

• 1 tbsp. olive oil

• 5 tbsp. butter

• 3 tbsp. flour

• 2 cups beef broth

• 1 cup heavy cream

• 1 Tablespoon Worcestershire sauce

• 1 tsp. Dijon mustard

• salt and pepper to taste

Instructions 

• In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.

• Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.

• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Gravy beef casserole with apricots

Ingredients

• 2 tbsp olive oil

• 750g diced gravy beef

• 1 1/2 tbsp Moroccan seasoning

• 2 tbsp plain flour

• 405ml can apricot nectar

• 400g can chickpeas, drained, rinsed

• 1/2 x 500g packet dried fruit salad

Instructions:

• Step 1

  Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned.

• Step 2

  Return beef to dish. Add seasoning and flour. Cook, stirring, for 1 to 2 minutes or until fragrant. Add apricot nectar and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered for 1 hour 30 minutes.

• Step 3

  Stir in chickpeas and dried fruit. Simmer, covered, for 30 minutes or until beef is tender. Serve.

Diced Beef and Lentil Curry

Ingredients:

• 600g gravy beef, fat trimmed, cut into 3cm pieces

• 1/3 cup korma curry paste

• 1 tbsp olive oil

• 2 garlic cloves, crushed

• 1 brown onion, thinly sliced

• 3cm piece ginger, finely grated

• 2 cups (500ml) salt-reduced beef stock

• 400ml can light coconut milk

• 100g (1/2 cup) red lentils

• 100g (1/2 cup) green split peas

• 1/2 large cauliflower, cut into florets

• 2/3 cup frozen peas

• 1 bunch English spinach, roughly chopped

• Greek yoghurt, to serve

• Lemon wedges, to serve

• Coriander sprigs, to serve

• Roti bread, to serve

Instructions:

• Step 1

  Place the beef and half the curry paste into a large snap lock bag or glass bowl. Turn to coat. Heat half the oil in a large saucepan over medium heat. Cook the beef for 4 to 5 minutes, turning occasionally, or until browned. Set aside on a plate.

• Step 2

  Heat the remaining oil in the same pan over medium heat. Add the garlic, onion and ginger and cook for 2 to 3 minutes. Stir in the remaining curry paste.

• Step 3

  Add the stock, coconut milk, lentils, and split peas to the pan. Bring to the boil then reduce heat and simmer for 10 minutes. Return the beef to the pan with the cauliflower and simmer for a further 15 to 20 minutes or until beef and vegetables are tender. Stir though peas and spinach.

• Step 4

  Divide the curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.

Chuck steak will also work well in this recipe.
Use any curry paste of your choice – tikka masala, rogan josh or even red or green curry paste.
You could substitute yoghurt for the coconut milk if desired – stir through at the end of the cooking.

Beef Short Ribs in Red Wine Sauce

Ingredients

• 5 - 6 beef short ribs , 300-400g each

• 1.5 tsp each salt and pepper

• 2 tbsp olive oil

• 3 garlic cloves , crushed

• 1 large onion , chopped (brown, yellow or white)

• 2 celery ribs , chopped

• 2 carrots , chopped

• 2 tbsp tomato paste

• 2 cups (500ml) dry red wine

• 2 cups (500ml) beef stock/broth, low sodium

• 2 sprigs thyme (optional)

• 2 bay leaves

Instructions

• Preheat oven to 160°C

• Sprinkle beef all over with salt and pepper.

• Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 - 7 min in total). Remove and repeat with remaining ribs, then remove.

• Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

• Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

• Add tomato paste and cook for 1 minute.

• Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

• Return beef into liquid, arranging them so they are submerged.

• Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks.

• Remove beef carefully, keeping the meat on the bone. Cover to keep warm.

• Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

• Place beef on serving plate, spoon over sauce. Serve!

Other cook methods:

• Stove - 2.5 hours on low simmer, lid on

• Slow cooker - 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown.

• Pressure cooker - 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve.

Beef Brisket with BBQ Sauce

Ingredients

1.5 – 2 kg beef brisket
1 tbsp olive oil

Rub:

1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder

3/4 tsp mustard powder

1 tsp salt
1/2 tsp black pepper

BBQ Sauce:

2 garlic cloves , minced
1/2 cup / 125 ml apple cider vinegar
1 1/2 cups / 375 ml tomato sauce
1/2 cup / 110g brown sugar , packed
2 tsp EACH black pepper , onion powder, mustard powder 1 tsp cayenne pepper (adjust to taste re: spiciness)
1 tbsp Worcestershire sauce

Instructions

1. Place Rub in a bowl and mix to combine. Rub all over brisket. If time permits, leave for 30 minutes – 24 hours in the fridge, but I rarely do this.

2. Put the Sauce ingredients in a roasting pan, add 2 cups water. Mix, add beef, cover with lid or double layer of foil.

3. Bake at 160C/320F for 4 hours, then uncovered for 30 minutes, until fork tender. Baste ever hour or so with pan juices. Check every now and then to ensure the liquid doesn’t reduce down beyond a BBQ Sauce consistency (add water if it does).

4. Simmer BBQ sauce: Remove brisket, scrape/pour sauce into a saucepan. Simmer over medium heat until thickens into a BBQ Sauce syrup consistency.

5. Caramelise: Return brisket into roasting pan, turn heat up to 200C/390F. Drizzle with oil, brush with Sauce (reserve most for serving).

6. Roast for 10 - 15 minutes or until surface is caramelised.

7. TO SERVE: Slice brisket thinly across the grain and serve with remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.

Best sub is chuck beef roast that's rolled and tied.

Chuck Roast - Pulled Beef Tacos

Ingredients

• 1 tbs olive oil

• 800g Regen Farms Beef Chuck Roast

• 1 brown onion, thinly sliced

• 2 garlic cloves, crushed

• 1 tbs ground cumin

• 1 tbs ground coriander

• 1 tbs smoked paprika

• 2 tbs brown sugar

• 2 tbs chipotle sauce or chilli sauce (optional)

• 1 cup (250ml) beer or beef stock

• 1/2 cup (120g) sour cream

• 1/2 bunch coriander, chopped

• 1 lime, rind finely grated, juiced

• 12 corn or flour tortillas

• 1/4 white cabbage, thinly sliced

• 1 small red onion, thinly sliced

• 1/2 cup salt-reduced fetta, crumbled

Method

STEP 1

Preheat oven to 160°C.

Heat oil in a large frying pan over medium-high heat.

Cook the beef for 3-4 mins each side or until browned.

Transfer to a large deep roasting pan with the brown onion, garlic, cumin, ground coriander, paprika, sugar and chipotle sauce or chilli sauce, if using. Season.

Add beer or stock and stir to combine.

Cover with baking paper and foil. Roast for 2-3+ hours or until beef is tender.

Cool slightly. Use 2 forks to shred the meat.

STEP 2

Meanwhile, place the sour cream in a small bowl.

Combine chopped coriander, lime rind and lime juice in a jug or bowl. Season.

Use a stick blender to blend until smooth.

Add to sour cream and use a spoon to gently marble.

STEP 3

Heat the tortillas following packet directions.

Divide the tortillas among serving plates.

Top with beef mixture, cabbage, red onion and fetta. Season.

Serve with the sour cream mixture.

Serve with thinly sliced long red chilli, coriander leaves and lime wedges

You will find Regen Farms Chuck Roast in this weeks Family Beef Box

Serves

12 

Prep

15m

+ cooling time 

Cooking

3h

Best Stew Recipe: Stewing Steak, Chuck Steak, Gravy Beef

Ingredients:

1.5-2 kg stewing beef, cubed.

1-5 tsp salt

2 tbls plain flour

1.5 tsp paprika

3 Tblsp tomato paste

2 tsp Herbs of Provence*

2-3 cloves garlic

2 cups red wine

2 cups beef broth/stock

2 bay leaves

3 cups peeled, cubed potatoes

3 cups course chopped onions

2 cups sliced carrots

2 tbls plain flour,

water

2 tbls balsamic vinegar (or red wine vinegar)

1 cup frozen peas.

Method:

Combine beef, salt and flour, mix well, shake off excess

Brown beef in olive oil over medium heat.

Set aside

In a pan used for browning the meat, add a little more oil, add paprika, tomato paste, Herbs of Provence and garlic; cook until fragrant and darkens in colour

Add 2 cups red wine; simmer until reduced a little

Add beef broth and 2 bay leaves; bring to the boil

Return meat to pan and bring back to the boil.

Cover and put into oven for 2 hrs (180 degrees c)

Then add peeled, cubed potatoes, course chopped onions, sliced carrots; cover and place back in oven another 1 hr or more until veggies are tender.

Mix together plain flour, water and balsamic vinegar (red wine vinegar); stir to a paste. Then stir into stew.

Add frozen peas.

Serve.

*Herbs of Provence

Combinations of; Sage, Thyme, Rosemary, Chervil (optional), Marjoram, Oregano, ground Bay leaves

Osso Bucco with Red Wine and Port

Beef Brisket, Beef Cheeks, Oxtail, and Chuck Steak are all suitable to use in this recipe.

This Stew is best made a day ahead and refrigerated to set the fat, which can then be removed from the surface of the stew

Ingredients:

serves 8

2 kg Osso Bucco into 5cm pieces (can be left whole)

2 Tblsp plain flour

2 Tblsp vegetable oil

12 brown pickling onions (480g)

2 medium carrots (240g) chopped coarsley

1 stalk celery (150g) trimmed, sliced thickly

8 cloves garlic, peeled

1 1/2 cups (375ml) dry red wine

2 cups (500ml) port

2 cups (500ml) beef stock

4 sprigs fresh thyme

1 dried bay leaf

Method:

Trim excess fat from Osso Bucco; toss Osso Bucco in flour to coat, shake off excess.

Heat half the oil in large frying pan; cook Osso Bucco in batches, until browned. Transfer to a 4.5 litre (18 cup) slow cooker

Meanwhile, peel onions, leaving root ends intact.

Heat remaining oil in same pan; cook onions, carrots, celery and garlic, stirring, about 5 minuted or until vegetables are browned lightly. Add wine and port to pan; bring to the boil. Boil, uncovered until reduced to 1 cup. Transfer to cooker with stock, thyme and bay leaf. Cook, covered on low 8 hours

Discard thyme and bay leaf. Remove Osso Bucco; cover to keep warm. Cook sauce, uncovered on high about 30 mins or until thickened. Skim fat from surface. Season to taste. Return Osso Bucco to sauce to heat through.

Serve with potato, celeriac or parsnip puree.

Suitable to freeze. Pack Osso Bucco and sauce in a freezer proof container and freeze for up to 3 months.

Topside Roast recipe with Herbs and Veggies

INGREDIENTS

• SERVES 6

1.2 kg Regenerative Farms topside roast

12 French shallots, peeled, halved

3 large carrots, peeled, chopped

1 tbsp olive oil

2 garlic cloves, crushed

2 tbsp wholegrain mustard

1/4 cup fresh herbs (we used thyme, rosemary, oregano), finely chopped

1 1/2 cups (375ml) beef stock

1/2 cup (125ml) red wine

800g potatoes, peeled, cut into 3cm pieces

20g butter, cubed

1/3 cup full-cream milk

1/4 cup finely grated parmesan

Steamed sugar snap peas and home made gravy, to serve

METHOD

1. Preheat oven to 240°C (220° fan-forced).

2. Arrange shallots and carrots in a large roasting pan. In a small bowl combine oil, garlic, mustard and herbs. Season, stir to combine and spread over beef. Place beef on top of vegetables and pour stock and wine around the base.

3. Place beef in oven and reduce heat immediately to 200°C (180° fan-forced). Roast in oven for 45 to 60 minutes, or until cooked to your liking, covering top of roast with foil if over browning. Remove roast from oven, set beef aside on a tray and cover with foil. Rest for 15 minutes. Return vegetables to oven for 15 minutes.

4. Meanwhile, place potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10 to 12 minutes or until potatoes are tender. Drain and return potatoes to saucepan. Season. Mash with butter and milk until smooth. Stir through parmesan.

5. Slice beef and serve with shallots, carrots, parmesan mash, sugar snaps and gravy.

TIPS

1. The herb crust will work well on any of our beef roast cut.

2. Use any combination of fresh herbs you like for the crust.

3. For a creamier mash, add more milk.

Thanks Australian Beef for this recipe

How to cook the perfect Hanger Steak

Hanger steak is a beautiful and tender cut that usual gets made into mince. Thats if the butcher doesn’t keep it for himself. You rarely see it offered in the butcher shop. One animal does not yield much of this tender cut, so if you see it offered in one of our packs, snap it up quick!

Here is how to cook this little known cut and elevate it from the unknown into prime cut territory.

Key: Dont overcook it! It is lean and tender so treat it with respect.

Bring your steak out early and let it get to room temperature.

Cook it quickly in a hot pan.

Let it rest, covered, for half the time it cooked for.

Once it has rested, salt and pepper it to your liking, not before.

Enjoy its robust flavour complimented by mustards, cheese, wine, roasted potatoes and garlic mushrooms.

How to cook a T-Rex 2in thick rib eye steak to perfection

So you have opened your pack and been blown away by your 2in thick RibEye!

Your mouth is watering, but how do you cook this delicious cut and do it justice?

Here is a simple recipe from Damn Delicious that will have you cooking like a world famous steakhouse.

Grab the cast iron pan out of the camping kit and give it a go.

INGREDIENTS:

• 1 x Regenerative Farms bone-in ribeye steak, 2-inch-thick, at room temperature

• Kosher salt (salt flakes) and freshly ground black pepper, to taste

• 5 tablespoons unsalted butter

• 3 cloves garlic, smashed

• 3 sprigs fresh thyme

• 2 sprigs fresh rosemary

DIRECTIONS:

• Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.

• Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add  a generous knob of butter.

• Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.

• Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.

• Working carefully, spoon butter and herb mix over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 49 degrees C for medium rare, or until desired doneness. Let rest 15 minutes before slicing.

Alternatively:

Sear both sides in your pan.

Cover with foil and into a moderate oven (180-200) for 15-20mins.

Let it rest for half the time it cooked.

Cut it away from the bone, then slice it into portions.

Enjoy it with your loved ones.