Steak with Mayo Marinade

• Gluten free

• Meat

  • 1 Rib eye, Bone-in

• Produce

  • 3 cloves Garlic
  • 2 Rosemary, springs fresh
  • 2 tsp Thyme, fresh
  • 5 sprigs Thyme, fresh

• Condiments

  • 1/3 cup Mayonnaise

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter

Found on diabetickitchen.com

Ingredients

• 1 Bone-in Rib Eye (1½ inch thick)
• ⅓ cup Mayonnaise
• 2 tsp. fresh Thyme, chopped
• 2 cloves Garlic, minced
• Salt and Pepper
• 2 TBL Butter, divided
• 2 springs fresh Rosemary
• 5-6 sprigs fresh Thyme
• 1 clove garlic

Directions

• Have your butcher cut your rib eye 1½ inch thick. This will give you 3 servings of 6 ounces each.
• Chop the thyme. You can use the stems. Chop fine. The stems have lots of flavor. Mince the fresh garlic.
• Mix mayonnaise, thyme, garlic, salt and pepper in a small bowl. Spread over all surface areas of the ribeye. Let rest for 30 minutes or until steak is room temp.
• Heat cast iron skillet on medium high heat. When hot place steak in the pan. Cook for 7 minutes. Then use tongs to lift and sear the sides of the steak. Once all the side are seared turn it over.
• Place 2 tablespoons of butter, garlic clove and the sprigs of rosemary and thyme in the pan. You will already of lots of liquid from the mayo in the pan. Once the butter has melted, tip the pan and spoon the butter liquid over the top of the steak. Do this ever 2 minutes. Cook the steak for a total of 6 minutes on this side or until a instant read thermometer reaches 130 degrees for a medium rare serving.
• Remove from the pan and place on cutting board to rest for 10 minutes. Place 1 tablespoon of butter on top of the steak and move it around to melt and cover the top of the steak.
• Prepare and plate your sides. Remove the bone from the meat. Slice the steak against the grain and split between two plates.
• Sprinkle the top of the steak and sides with your favorite finishing salt. Such as Pink Himalayan Salt.
• Serve immediately.
• Enjoy!