Cast Iron-Seared Rib Steak

Ease of Preparation: Medium

Yield: 2 servings

Ingredients:

Ribeye:

1 2 ½ inch (6.25 cm) thick dry-aged, bone-in rib steak, room temperature

Salt and pepper

Vegetable oil, for sautéing

1 head garlic, roasted

2 sprigs thyme

1 sprig rosemary

2 tablespoons (30 ml) butter

Broccolini:

1-2 bunches broccolini, lightly trimmed

Olive oil, for sautéing

1 clove garlic, minced

⅛ teaspoon (0.75 ml) crushed red pepper flakes

1 lemon zest

Salt and pepper

Method:

Bring a large pot of heavily salted water to the boil.

For the Ribeye:

Preheat oven to 350 F

Preheat a cast iron pan over high heat. Season the steak all over with salt and pepper.

Add a drizzle of oil to the pan and swirl it to coat the entire surface. Add the steak just as the oil begins to smoke.

Allow the steak to cook undisturbed until a brown crust forms, 2-3 minutes.

Flip the steak and allow it to cook undisturbed again for 2-3 minutes.

Add the garlic, thyme, rosemary, and butter to the pan. Baste the steak in the foaming butter for 1 minute.

Flip the steak and baste again for 1 minute.

Transfer the pan to the oven to finish cooking, 3-4 minutes for medium-rare.

Transfer the steak to a plate to rest. Allow a minimum of 5 minutes rest before slicing.

For the Broccolini:

While the steak rests, add the broccolini to the pot of water. Depending on the size of your pot, you may need to do this in batches to not lose the boil.

Let the broccolini cook for 1-2 minutes in the boiling water.

Meanwhile, in a sauté pan over medium heat, add a drizzle of olive oil, squeeze in the roast garlic and add the pepper flakes.

Using tongs, remove the broccolini from the water, shake off the excess, and add to the pan with the garlic and pepper flakes.

Add the lemon zest and season the broccolini with salt and pepper. Sauté for 2-3 minutes, until tender-crisp.

Transfer the Ribeye and Broccolini to a serving platter, and serve immediately, carving the steak at the table.