Pan-seared ribeye with berries
The classic animal-based pairing. A ribeye, a handful of in-season berries, raw honey for drizzle. Sweet, fat, salt, acid — every taste covered without a vegetable in sight.
- Variant
- animal based
- Prep
- 5 min
- Cook
- 8 min
- Serves
- 1
Ingredients
- 011 ribeye steak, 300 g, 3 cm thick
- 02100 g fresh berries (strawberries, blueberries, or raspberries)
- 031 tbsp raw honey
- 04Salt, generously
- 0515 g butter (optional, for finishing)
Method
Pat the steak dry and salt both sides heavily. Let it sit at room temperature for 10 minutes.
Wash and halve any larger berries (strawberries especially). Set aside in a small bowl.
Heat a heavy pan over the highest flame for 3 minutes. Sear the steak for 3 minutes on the first side without moving.
Flip. Cook 3 more minutes for medium-rare on a 300 g steak.
Add the butter to the pan in the final 30 seconds. Spoon the foaming butter over the top of the steak — basting builds flavour.
Transfer the steak to a plate. Rest for 5 minutes.
While the steak rests, drizzle the raw honey over the berries and toss gently. The juices will start to release.
Slice the steak. Plate alongside the honey-tossed berries — they sit beside the meat, not on it. Eat together: forkful of steak, forkful of fruit.