Recipe makes 2 servings

Ingredients:

For the steaks:
2 bone-in ribeye steaks (approx. 7oz/200g each)
1 Tbsp olive oil
3 garlic cloves, thinly sliced
1 sprig fresh rosemary (or 1 tsp dried)
½ tsp dried thyme
Salt and freshly ground black pepper, to taste

For the garnish and sides:
1 small onion, sliced into rings
½ head garlic, sliced
4 cherry tomatoes, halved
1 small cucumber, thinly sliced (for garnish)
1 tsp olive oil (for sautéing)
Pinch of coarse sea salt

Instructions:

Take the steaks out of the fridge up to an hour before cooking.

In a small bowl, mix one Tablespoon of olive oil, along with the sliced garlic, rosemary, thyme, salt, and pepper. Rub the marinade all over the steaks and set aside to rest while preparing the sides.

Heat the remaining olive oil in a grill pan over medium-high heat.

Add the onion and sliced garlic and sauté for 5-7 minutes, stirring occasionally, until golden and crispy. Remove and set aside.

In the same pan, quickly sauté the cherry tomatoes for 1-2 minutes, just until slightly blistered.

Increase the heat to high and sear the steaks for about 4-5 minutes on each side for medium doneness, or adjust to your preference.

While grilling, spoon the pan juices over the steaks occasionally to keep them moist and flavorful. Once done, remove from heat and let rest for at least 5 minutes before serving.

Arrange the grilled steaks on a serving board or plate. Top with crispy onions and garlic. Serve with cherry tomatoes and cucumber. Enjoy!

Nutritional breakdown per serving (2 servings)

796 Calories
35g Protein
66.5g Fat
4g Fiber
17g Total Carbs
13g NET Carbs