Lavender and steak? Flowers and beef? Yep…We’re not joking. The floral, fresh pop provided by lavender provides 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.