Ribeye Salad with Cornbread Croutons
What is lovely about this recipe is that if you wish to serve the ribeye separately you can. Here it is being incorporating into the salad. Both meals can stand alone. Bringing them together is a nice way to mix up two delightful dishes. A ribeye is a center best portion of the rib steak, without the bone. The marbled fat from this steak brings a wonderful smoky taste to this salad when charred.
PREP TIME: 20 Minutes COOK TIME: 20 Minutes
- 16 oz. Ribeye Steak - 1,243 Calories
- 1 tsp. Canola Oil - 120 Calories
- ½ tsp. Coarse Sea Salt - 0 Calories
- ½ tsp. Cracked Black Pepper - 3 Calories
- 3 Thyme Sprigs - 6 Calories
- 2 Crushed Garlic Cloves - 8 Calories
- 1 Tbsp. Butter - 102 Calories
NOTE: This recipe makes an excellent charred steak. Because the very hot skillet emits a significant amount of smoke make sure there is plenty of ventilation and thick pot holders to handle the skillet.
- 4 C Mixed Green Salad - 36 Calories
- 1 C Chopped Green Beans, Cooked - 31 Calories
- 1 C Grapevine Tomatoes, Sliced - 30 Calories
- 1 Cornbread Muffin, Cubed and Toasted - 270 Calories
- 4 Tbsp. Italian Dressing - 200 Calories
SERVES 4: 513 Calories per serving
- Place a cast iron skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
- Place steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 5 minutes.
- Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 2 minutes. This will produce a medium rare ribeye. The temperature will be 120-125°F. Let rest five minutes before thinly slicing.
- Meanwhile, warm croutons in oven for 5 minutes on a baking sheet.
- Mix salad ingredients in a bowl with dressing. Lightly toss. Plate salad and top with ribeye and warm croutons.