In our house we call these rib eye steaks ‘Brontosaurus’ steaks because they are such a large cut. You don’t necessarily need to eat the whole thing in one sitting, although it’s hard to stop once you try it with this blue cheese butter, it’s absolutely delicious. I used gorgonzola for particular version, but a stilton or other blue cheese would do nicely. The stronger the flavour the less you have to use. For those of you who can’t get through it in one sitting, save some to take to work or lunch the next day.

Kale is a power packed vegetable, not only does it support healthy liver function and assist in detoxification it is literally packed with nutrients and is especially high in vitamin A, vitamin C, B group vitamins and minerals. It is high in fibre and extremely low glycaemic index making it the perfect keto friendly vegetable.

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Ingredients

Steak
2 grass fed rib eye steaks
Extra virgin olive oil for cooking
Sea salt and freshly ground black pepper to taste

Blue Butter
225g butter
2 tablespoons of blue cheese (stilton/gorgonzola or other blue cheese)
1-2 cloves of garlic, finely minced (depending on your taste)
1 teaspoon of Worcestershire sauce
Generous amount of freshly ground black pepper

Garlic Kale

1/2 bunch of curly leaf kale
3 tablespoons of olive oil
2-3 cloves of garlic, finely clopped
1/2 cup vegetable stock
2 tablespoons of red wine vinegar
Sea salt and freshly ground black pepper to taste

 

Other Veg

Big hand full of fresh green beans, topped and tailed
1 large or 2 smaller carrots, peeled and julienned

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Method

Take the steak out of the fridge and set aside to allow it to come to room temperature before cooking

Take the butter out of the fridge and allow it to come to room temperature. It should be soft before you start combining ingredients

Wash your kale well under running water and drain. Cut the centre tough centre stem out of each leaf and discard. Roughly chop your kale into manageable bite sizes

Prepare your other vegetables

To make the blue butter, combine all ingredients in a food processor and blend until smooth and creamy. Spoon into a pot, cover and set aside somewhere cool or refrigerate until needed.

Heat the olive oil over a medium heat in a large sauce pan and add your garlic. Sauté until the garlic softens, stirring frequently

Add the kale and toss through the oil until thoroughly coated,  add the vegetable stock and cover, allowing it to simmer for 5 minutes

Heat some olive oil over a medium-high flame in another large fry pan (or you could use the BBQ hot plate if you have one)

Add your rib eyes and cook for approximately 7 minutes per side, longer if you like it well done or less time if you like it rare

Remove the lid from the kale and allow it to simmer until all the liquid has evaporated

Add the red wine vinegar and season with sea salt and freshly ground black pepper to taste

Steam your green beans and carrots

Serve your steaks with garlic kale, beans and carrots and blue butter on the side

** Left over butter can be spooned onto foil and shaped into individual butter pats that can then be frozen, so you can defrost them as you need them

Bon Appetite!