Lavender and steak? Flowers and beef? Yep…We’re not joking. The floral, fresh pop provided by lavender imparts a beautiful herbaceous balance to a marinade of fresh rosemary, garlic, and black peppercorns. Collectively, it naps a ribeye steak with a wash of flavors reminiscent of open meadows and campfires.
If pork is more to your liking, thick rib cut chops also work well with this recipe. Keep your meat thermometer handy, and remember to remove the meat from the skillet before it reaches your ultimate preferred temperature. The meat will continue to cook after being taken out of the pan. Better to under-cook and then give it another minute or two, than to cook too much and end up with something dry and tasteless.
Lavender Rosemary Rib-eye Steak
- 1 tablespoon Spiker's French Lavender shrub
- 1/2 teaspoon fresh rosemary finely minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper coarsely ground
- 1 clove fresh garlic finely minced
- 2 teaspoons olive oil
- 2 3/4-inch rib-eye steaks or rib pork chops at room temperature
- 1 teaspoon olive oil for the skillet
- Combine the first five ingredients and set aside for 10-15 minutes to allow flavors to mingle.
- Rub the marinade mixture over the two chops and cover with plastic wrap or a ceramic dinner plate. Marinate the chops for 2 hours at room temperature.
- Drizzle a cast iron skillet with olive oil and preheat on the stove top until a bead of water sizzles in it. Add the chops and sear for 3 minutes. Flip the chops and cook for 3 more minutes for medium rare.
- Remove the meat and pan from the heat. Put the meat on a serving platter and tent with foil to retain heat and collect the pan juices.
- At serving time, pour the extra juice drippings into the skillet along with the residual juices accumulated during cooking. Add 1 teaspoon Spiker's Lavender shrub and heat gently until the juice has reduced slightly. Pour over the steaks and garnish with rosemary sprigs.