Ingredients
- 2 Villari Prime Pork Ribeyes
- 2 fresh sprigs of sage
- 2 cloves of garlic, lightly crushed
- 8-10 spears of purple sprouting broccoli
- 1 shallot, peeled and very thinly sliced into rings
Directions
- Make sure to remove them from their packaging and the fridge at least an hour before you want to cook them.
- Season the steaks well with salt.
- Heat a frying pan or cast-iron skillet over a high heat and add a tablespoon of olive oil.
- Wait until the oil is just beginning to smoke, and then carefully add the steaks. Turn the heat down to medium and leave them to cook on one side for 1 minute. Then turn them over and cook the other side for 1 minute.
- At this point, flip again and add a knob of butter, the garlic and sage leaves.
- Allow the butter to foam and keep the steaks moving around the pan, flipping them every 30 seconds.
- Cook like this for 3-4 minutes over a medium to low heat, making sure that the butter doesn’t burn. It should remain foaming throughout.
- Remove the steaks from the pan onto a plate to rest. Pour the butter, garlic and sage over the top. They should rest for 10 minutes.
- Douse the shallot rings in a little Moscatel vinegar (or another good quality white wine vinegar).
- Meanwhile, blanch the broccoli in salted boiling water. When cooked, remove from the water and drain before chucking them into the pan with which you cooked your steaks. Set the pan over a high heat. Fry and try to allow the edges of the broccoli to take on a little bit of char.
- Toss the shallot rings through the broccoli and check the seasoning.
