Rib Eye Steak With Broccoli And Cheese Sauce

• 2 Rib Eye Steaks (the thicker, the better)
• Olive Oil
• Fresh Rosemary
• Fresh Thyme
• salt pepper
• One lg. head of broccoli
• 1 8 oz. package of cream cheese
• 1 pint of sour cream
• 1 packet of Goya Sazon seasoning

1. Steak:
2. Pull a generous amount of fresh rosemary and thyme leaves off the stems and drop leaves onto steaks in a pile. Sprinkle with salt and pepper, then olive oil. Rub the oil and herbs into steaks on all sides. You can refrigerate steaks for up to 12 hours, or cook right away. To cook: heat a frying pan to very hot. Place steaks in pan. Fry in hot pan on each side until crispy on the outside (3 - 4 minutes per side for rare to medium rare steak).
3. Broccoli: Steam broccoli in a large steamer pot to desired consistency.
4. Cheese sauce: Put cream cheese and sour cream in a bowl and microwave on high for 30 - 45 seconds, until cream cheese is soft. Add Sazon, and mix ingredients until smooth. Top broccoli with cheese sauce, or serve on the side to dip broccoli in.

better, olive oil, rosemary, thyme, salt pepper, head of broccoli, cream cheese, sour cream, packet

Taken from www.epicurious.com/recipes/member/views/rib-eye-steak-with-broccoli-and-cheese-sauce-1209325 (may not work)