Ribeyes with garlic butter and rosemary 

Summer is just the right season to grill in the open air and enjoy the queen of steaks. Rosemary steaks. Veal or beef is a quick and light recipe, based on meat, prepared in a pan flavored with rosemary and blended with white or red wine. It is excellent freshly prepared. Ideal to enjoy with a nice side of salad, tomatoes, cucumbers, cooked vegetables or fried potatoes. It can therefore be combined with any type of seasonal vegetable, to be varied depending on the time of year in which it is prepared. To make my boys eat some vegetables, I recommend it with tomatoes and cucumbers in salads.

Ingredients for 4 people

Black Angus rib 1.2 kg

Small carrots 8

Rosemary to taste

New potatoes 8

Butter oil salt pepper rosemary

Half a glass of red wine (of your choice)

Preparation

Brown the meat in a hot cast iron pan until golden brown, then add rosemary clarified butter and continue cooking until golden brown. Deglaze with red wine and add salt. Then put the meat to rest in the oven at 52 degrees until the time of serving. Blanch the carrots for 3 minutes in salted water, then brown in a pan with butter, salt and pepper. Then deglaze with rosemary and reduce until you get a glaze. Boil the new potatoes in very salted water until cooked, this will allow us to have a more compact consistency and better browning in the next phase. At this point lightly crush the potatoes and brown them in a pan with butter well bubbly garlic and rosemary. Cut the steak into slices of about 1/2 cm and season with salt, serve immediately on a hot serving dish accompanied by glazed carrots and potatoes.