Grilled Beef with Pea and Garlic Butter Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something special about a perfectly grilled ribeye steak, and when you top it with a silky pea and garlic butter sauce, you've got a restaurant quality dinner that comes together in under an hour. Fresh peas are packed with fiber and protein, making this dish as nourishing as it is delicious. What I love most about this recipe is how simple it truly is, just 20 minutes of prep and 25 minutes of cooking, which means you can have an impressive meal on the table on even your busiest weeknights. The combination of tender beef with that creamy, garlicky sauce is absolutely irresistible.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, room temperature)
- 473 mlfresh peas(or frozen thawed)
- 4 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 2shallots(finely diced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsolive oil
- 1 tablespoonlemon juice
- 118 mlbeef broth
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Pat the beef steaks dry with paper towels and generously season both sides with sea salt and black pepper. Let them rest at room temperature for 15 minutes.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 2
Heat olive oil in a skillet over medium-high heat. Once shimmering, sear the steaks for 4-5 minutes per side for medium-rare. Transfer to a warm plate and tent loosely with foil.
Tip: Don't move the steaks while searing to develop a golden crust.
- 3
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced shallots and cook for 2 minutes until softened.
Tip: Use the flavorful browned bits left in the pan for extra depth.
- 4
Add the minced garlic and fresh thyme to the shallots, stirring constantly for 1 minute until fragrant.
Tip: Be careful not to burn the garlic or it will become bitter.
- 5
Pour in the beef broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Tip: This deglazing process adds incredible flavor to your sauce.
- 6
Add the fresh peas to the skillet and cook for 3-4 minutes until heated through and tender.
Tip: If using frozen peas, reduce cooking time to 2-3 minutes.
- 7
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and lemon juice until the butter is completely melted and incorporated.
Tip: Adding butter off heat prevents it from breaking and creates a silky sauce.
- 8
Place each beef steak on a serving plate and top generously with the pea and garlic butter sauce. Garnish with fresh parsley and serve immediately.
Tip: Serve with crusty bread to soak up every drop of the delicious sauce.
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