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Spoon basting a steak and thyme with HANAH Vechur Ghee in a cast iron skillet

Steak with HANAH Vechur Ghee

Satisfy your protein cravings with our mouthwatering grass-fed steak recipe enhanced by the goodness of HANAH Vechur Ghee. This delectable dish not only delivers essential proteins, but also offers a nourishing source of healthy fats to support your well-being, helping you feel and perform at your best. For a complete and wholesome meal, pair it with our Cauliflower Mash.

2 grass fed ribeye steaks (8 ounces each)
2 tablespoon HANAH Vechur Ghee
6 cloves of garlic
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon paprika
2 sprigs of fresh rosemary
Additional HANAH Vechur Ghee for rubbing on steak

Combine salt, pepper, paprika. Set aside.
Heat cast iron pan on high for a few minutes.
Rub room-temperature steaks with some Vechur Ghee. Sprinkle dry rub on steaks.
Place steaks on the hot pan and cook for 4 minutes on each side. Remove and cover with foil.
Add crushed garlic, rosemary and Vechur Ghee to hot pan. Cook until the garlic is fragrant. Pour over steaks and serve hot. Once the pan starts smoking, place steaks and cook for 3 minutes on the first side until medium rare. Flip it and cook the other side for 3 more minutes. Place cooked steaks on a plate and cover with foil so that they rest for a few minutes. Meanwhile, reduce the heat to medium low and add the garlic cloves, rosemary, and butter to the pan. Cook until rosemary is fragrant and garlic is soft. Pour on top of cooked steaks and serve immediately.