Seared Rib-Eye Steaks with Edamame & Garlic

Seared Rib-Eye Steaks with Edamame & Garlic
Photo by Scott Phillips


  • Kosher salt
  • 2 cups frozen shelled edamame
  • 10 large cloves garlic, peeled and halved lengthwise
  • 1/3 cup extra-virgin olive oil
  • 2 1-inch-thick, boneless rib-eye steaks (6 to 8 oz. each)
  • 1 Tbs. finely chopped fresh flat-leaf parsley (optional)
  • Coarsely cracked black pepper
  • + 2 more ingredients
    • Pinch cayenne; more to taste
    • Lemon wedges, for serving

In a 1-quart saucepan over medium heat, warm the oil with the garlic and a pinch of salt. When the oil starts to bubble gently, reduce the heat to maintain a steady simmer. Cook the garlic, stirring occasionally, until it is light golden brown and perfectly tender when pierced with a fork, about ...

View full recipe at Fine Cooking


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