Simple Seasoned Ribeye with Italian Beans

6 INGREDIENTS, 25 MINUTES, SERVES 4

2 Ribeye steaks, fat trimmed

4 springs of rosemary

4 cloves of garlic

12 oz mixed mushrooms

23-oz jar of white Italian beans (substitute cans of Cannellini beans if easier to find)

1 tablespoon red wine vinegar

 Use a non-stick pan on medium-high heat. Rub the steaks lightly with salt (we recommend Redmond’s or Himalayan) and ground black pepper, then heat each side for approximately 4 to 6 minutes (your desired doneness).  Put the steaks on a plate and cover with aluminum foil. 

While searing the steaks, strip the rosemary leaves off the sprigs, then peel and thinly slice the garlic.  

Reduce the pan heat to medium and crisp the rosemary for 30 seconds, then add garlic and mushrooms and cook for 8 minutes.  Pour in the beans (juice, too), add 1 tablespoon red wine vinegar, and simmer for 5 minutes. 

Transfer serving amounts onto plates.  Slice the steaks and place slices on top of each plate. 

Kurt says it’s “delizioso” and gives credit to chef Jamie Oliver.