Rib-eye Steak (7.50 Supplement) Recipe

Bring to temperature

Remove the rib-eye from the refrigerator 30–45 minutes before cooking so it comes toward room temperature. Pat dry thoroughly with paper towels.

Season both sides of the steak generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add the neutral oil and swirl to coat the pan.

Place the steak in the hot pan and sear undisturbed for 2.5–3 minutes to develop a deep brown crust (for 1–1.25 in steak). Flip and sear the second side 2–3 minutes.

Reduce heat to medium. Add the butter, thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) continuously for 1–2 minutes to finish cooking. Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Remove the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes so juices redistribute before slicing.

If using prepared pickled cabbage from a jar, drain well and reserve a tablespoon of the pickling liquid. If making a quick pickle in advance: mix 1/2 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt and pour over thinly sliced cabbage; let sit at least 30 minutes and drain.

Heat a sauté pan over medium heat and add butter or neutral oil. Add the thinly sliced onion and cook until soft and translucent, about 4–5 minutes.

Add the fresh red cabbage and sauté, stirring, for 3–4 minutes until it softens slightly but still retains some texture.

Stir in the drained pickled cabbage, apple cider vinegar (or 1 tbsp reserved pickling liquid), brown sugar, salt, and pepper. Cook for another 2 minutes until flavors meld and excess moisture evaporates. Taste and adjust seasoning — it should be tangy-salty with a hint of sweetness.

Keep warm until the steak is rested and ready to plate.

Bring a small pot of salted water to a gentle boil. Add the cauliflower florets and cook until very tender, about 8–10 minutes. Drain thoroughly, reserving a tablespoon of cooking liquid if desired.

In the same pot over medium heat, melt the butter and sauté the minced garlic for 30–45 seconds until fragrant but not brown.

Return the drained cauliflower to the pot. Add the heavy cream and stock, and simmer gently for 2–3 minutes to warm through and allow flavors to combine.

Using an immersion blender or transfer to a blender, puree the cauliflower mixture until completely smooth and velvety. If the purée is too thick, add up to 2 tablespoons reserved cooking liquid or stock to reach desired consistency.

Season with salt, white or black pepper, and lemon juice. Taste and adjust. For extra silkiness, whisk in 1 tsp extra-virgin olive oil. Keep warm on very low heat, stirring occasionally.

Spoon a generous smear (about 1/2 cup) of cauliflower cream onto the center of each plate.

Slice the rested rib-eye against the grain into 1/4–1/2-inch thick slices and fan over the cauliflower cream.

Nestle a portion of the sautéed pickled cabbage alongside the steak slices.

Drizzle any reserved pan juices or a little melted butter over the steak, sprinkle flaky sea salt and scatter microgreens or chopped chives for color and freshness.

Serve immediately.