Cowboy Recipe

Prepare and brine the steak

In a container large enough to hold the steak, combine 6 cups cold water, kosher salt, brown sugar, peppercorns, smashed garlic cloves, thyme sprigs, and bay leaf. Stir until salt and sugar dissolve. Add 1 cup of ice to chill the brine. Submerge the ribeye in the brine, cover, and refrigerate for 45 minutes to 1 hour (short brine to season through without over-salting).

Dry and bring to room temperature

Remove steak from brine, discard brine, and thoroughly pat the steak dry with paper towels. Place the steak on a rack and let sit at cool room temperature for 20–30 minutes while you prepare sides. This helps even cooking.

Preheat pan and season

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until smoking lightly (about 4–6 minutes). Rub the steak lightly with 1 tsp neutral oil to help sear. Season both sides with freshly ground black pepper; skip additional salt because steak was brined—finish with coarse salt after resting.

Sear and cook

Place the steak in the hot dry pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For a 1.25–1.5 inch ribeye aiming for medium-rare, lower the heat to medium and continue cooking another 2–3 minutes, or use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare. If the steak is browning too quickly, turn heat to medium.

Finish with butter and aromatics

Reduce heat to medium-low. Add 2 tbsp unsalted butter, the 2 smashed garlic cloves (pan finish), and 1 thyme sprig to the pan. Tilt the pan and spoon melted butter over the steak repeatedly (baste) for 1–2 minutes to impart flavor and finish cooking.

Rest and finish

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Sprinkle with 1 tsp coarse kosher salt and additional freshly ground black pepper to taste just before slicing. Slice against the grain and serve.

While the steak rests or during the last 8–10 minutes of steak cooking time, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the broccolini. Cook undisturbed for 2–3 minutes to char one side, then toss or flip and continue cooking another 2–3 minutes until bright green and tender-crisp.

Reduce heat to medium. Add 1 tbsp butter to the pan, then stir in minced garlic and cook 30–45 seconds until fragrant but not brown. Add lemon zest, lemon juice, and red pepper flakes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and remove from heat. Keep warm until serving.

Place peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

While potatoes cook, warm milk and 2 tbsp butter (and optional cream) in a small saucepan until butter melts and mixture is warm. This keeps potatoes fluffy when mashed.

Drain potatoes thoroughly and return them to the hot pot. Let steam for 1 minute to remove excess moisture. Mash with a potato masher or ricer until mostly smooth.

Gradually add the warm milk-butter mixture, mashing until creamy and your desired consistency is reached. Season with 3/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm until serving.