Ribeye Anchovy Butter and Roast Cauliflower

Anchovies are a type of saltwater fish that have significant amounts of protein and a low-calorie count, which makes them ideal for people trying to lose weight. Anchovies are a good source of potassium and aids in better skeletal muscle contraction and digestion.

    This combination does not exist.

    Tomato 60.0 grams


    Snow Peas 25.0 grams

    Snow Peas

    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Cauliflower 100.0 grams


    Lemon 50.0 grams


    Basil Leaves 1.5 grams

    Basil Leaves

    Fresh Thyme 1.5 grams

    Fresh Thyme

    Anchovy Butter by Let's Cook 30.0 grams

    Anchovy Butter by Let's Cook

    Ribeye Steak 175.0 grams

    Ribeye Steak

    • Time : 30.0 mins
    • |
    • Calories: 1,319.0 kcal
    • |
    • Protein : 74.0 g
    • |
    • Fat : 108.0 g
    • |
    • Carb. : 17.0 g
    : Your Kitchen Essentials
    Utensils: Pans x 2 |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the meat out of the fridge for at least 15-20 minutes before cooking, so it comes to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Cauliflower: Cut into bitesize florets
    - Snow peas: cut them in half (on a diagonal if you want to be fancy)
    - Red bell pepper: discard the stalk and inner pith. Then cut it into cubes
    - Tomatoes: split them in half
    - Fresh Thyme: just wash and dry
    - Basil Leaves: carefully separate the leaves
    - Lemon: grate the zest.
    : Pan Roast the Vegetables
    Heat some Olive oil in a pan. Start by pan roasting the cauliflower. After 3 minutes toss in the snow peas following by the red bell pepper after another 3 minutes. Flavour with the thyme, lemon zest and some seasoning.
    : Grill the Steaks, Plate and Serve
    Brush some oil on to your steaks. Lightly season them. Heat a pan or skillet to medium heat. Add some oil, place the steaks and cook them for around 6-8 minutes on each side, depending on how well you like them done. 6 minutes a side for medium rare or 8 for medium. Once they’re done, cover the steaks in tin foil and keep the aside to rest for 5 minutes.
    While the steaks are resting, add some more oil to the pan and grill the tomatoes. Season them lightly while they are grilling.

    Plate and Serve:
    Plate the steaks. Top them with the anchovy butter and serve with the roasted cauliflower, garnished with the basil leaves and grilled tomatoes.