I consider myself a flexitarian: I enjoy all diets – vegan, vegetarian, pescatarian, pollotarian and omnivore – without limiting myself to one. Now and then, I treat myself to a piece of red meat. And when I do, I like enjoying my meat without any sides. Just meat and condiments. Like dry aged rib steak with an intense herb butter. And a glass of Amarone della Valpolicella. Happy days ☺️
Cream 100 g butter until white. Mix with a pinch of fleur de sel, 1 finely chopped garlic clove, 1 tbsp finely chopped parsley, 1 cm finely chopped chili and 1 knife tip of paprika powder.
Sear a 550-600 g rib steak in olive oil and butter seasoned with garlic and chili on medium heat. A couple of minutes on each side will do. Let rest for 10 minutes and season the steak with fleur de sel and black pepper.
Slice the steak and serve it with herb butter.