Ingredients
- 2 Rib Eye Steak Bone In
- 300g Broccoli, cut into florets
- 150g traditional sliced bacon, diced
- 2 tsp olive oil
- 20g pine nuts, toasted
- ¼ c Parmesan cheese, grated
- 2 garlic cloves, minced
- 1 tbs butter
- 2 tbs Tallow (see blog how to turn beef fat into tallow) or avocado oil
- Salt and pepper
Directions
- Bring the steaks to room temperature for a minimum of 30 minutes. Pat dry, and season generously with salt and pepper.
- Prepare the broccoli by cutting them into bite sized florets and steaming them for 5 minutes. Toast the pine nuts in a dry frying pan and set them aside.
- Saute the bacon in olive oil until cooked, then add the broccoli, garlic and stir for a few minutes. Add butter, pine nuts, and Parmesan cheese, and season to taste. Set aside and keep warm.
- Cook the steak in a hot pan with tallow for 5 minutes for medium rare, or to your liking.
