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Fried Garlic-Chip and Rosemary-Crusted Ribeye with a Brown Butter & Balsamic-Fig Glaze

Fried Garlic-Chip and Rosemary-Crusted Ribeye with a Brown Butter & Balsamic-Fig Glaze

Indulge in this succulent ribeye steak crusted with aromatic rosemary and crispy garlic chips, drizzled with a rich brown butter and balsamic-fig glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Ribeye steaks About 1 inch thick
  • 1 cup Fresh rosemary leaves Finely chopped
  • 1 cup Garlic cloves Thinly sliced
  • 1/2 cup Balsamic vinegar
  • 1/2 cup Dried figs Chopped
  • 1/2 cup Unsalted butter
  • to taste Salt
  • to taste Pepper
  • as needed Olive oil For frying
  • optional Fresh rosemary sprigs For garnish

Equipment

  • Skillet
  • Saucepan

Method
 

Instructions
  1. Heat a skillet over medium heat and add olive oil until shimmering.
  2. Add the thinly sliced garlic cloves into the hot oil and fry until golden brown, about 2-3 minutes.
  3. Remove the garlic chips with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.
  4. Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and pepper.
  5. Press the finely chopped rosemary leaves onto both sides of the steaks to create a crust.
  6. In the same skillet used for the garlic chips, add a little more olive oil and heat over medium-high heat.
  7. Once hot, add the ribeye steaks and cook for about 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness.
  8. Once cooked, remove the steaks from the skillet and let them rest for 5 minutes.
  9. In a small saucepan, melt the butter over medium heat until it starts to brown, stirring frequently.
  10. Add the balsamic vinegar and chopped figs to the browned butter. Bring to a simmer and let it cook for about 5 minutes or until slightly thickened.
  11. Season the glaze with salt and pepper to taste.
  12. Slice the rested ribeye steaks and arrange them on plates.
  13. Drizzle the brown butter and balsamic-fig glaze over the steak slices.
  14. Top with the fried garlic chips and garnish with fresh rosemary sprigs, if desired.

Notes

Feel free to adjust the amount of garlic and rosemary based on your preference. This dish pairs well with roasted vegetables or a simple salad.