Maple Herb Crusted Rib Eye Steak
Servings
4Serving size
4 ounces steakThis recipe can be multiplied and keeps well for sandwiches the next day.
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Corn on the Cob or Roasted Garlic Mashed Potatoes
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Ingredients
| 4 Tbsp. Fresh parsley (minced) |
| 3 tsp., leaves Dried oregano (minced) |
| 3 Tbsp Chives, raw (minced) |
| 3 Tbsp. Fresh tarragon (minced) |
| 3 Tbsp. Dried rosemary (minced) |
| 3 Tbsp. Maple syrup |
| 1/2 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 16 ounces Beef rib eye (4 4-ounce filets: small end - well trimmed) |
| 1 spray Spray olive oil |
Instructions
Mix the minced herbs together and place on a plate.
Pour the maple syrup onto a second plate.
After the steaks are trimmed and you are ready to begin cooking, sprinkle the meat with the salt and pepper. Dip one side of the steak in the maple syrup and then turn to coat thoroughly.
Dip the coated steak in the herbs, turning to coat completely. Pat the herbs in place. Repeat for each steak. If there is left over maple syrup or herbs, recoat the steaks.
Remove the hot pan from the oven and spray lightly with oil. Immediately add the steaks to the hot pan so that they sear well. Return the pan to the oven and cook for about 4 minutes on the first side. Turn the steak to sear the other side and return to the oven.
Cook on the second side for about 6 minutes for rare.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Corn on the Cob
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
AND
Serve this recipe with one of these vegetable side dishes.
Lemon Butter Brussels Sprouts
Purchase Brussels sprouts on the small side (about an inch wide). Trim the stems from the Brussels sprouts and then slice in half lengthwise. Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom. Steam over high heat until…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Yes, you can eat steak and be healthy. I will also say that I love this technique using the maple syrup. When it hits the hot pan and sears the sugars crystallize and enhance the umami flavor of the beef.