Ingredients
- 2 small ribeye steaks (about 6 oz each)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme or rosemary, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup radish microgreens
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Optional: squeeze of lemon juice for freshness
Instructions
Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for about 3–4 minutes per side (depending on thickness) until desired doneness.
Reduce heat to medium. Add butter, garlic, and herbs to the pan. Spoon the melted garlic butter over the steaks for 1–2 minutes.
Remove from heat and let rest for 5 minutes. Plate the steaks, top with a handful of fresh radish microgreens, and drizzle with a little of the garlic butter from the pan. (Optional) Finish with a squeeze of lemon juice or flaky sea salt for extra brightness.
Fresh Tip: Pair this dish with roasted sweet potatoes, mashed cauliflower, or a crisp arugula salad for a perfectly balanced, cozy fall meal.