Rib Eye Recipe

Bring steak to room temperature

Remove the 13 oz rib eye from the refrigerator and let sit, covered, at room temperature for 30–45 minutes. Pat dry with paper towels to remove surface moisture.

Season

Generously season both sides of the steak with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasonings into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat until smoking hot, about 5 minutes. Add 1 tbsp neutral oil and swirl to coat the bottom.

Sear the steak

Carefully place the steak in the hot pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. For a 1–1.25 inch rib eye, this should reach medium-rare; adjust time for thickness and desired doneness. Use an instant-read thermometer: 125°F for rare, 130–135°F for medium-rare, 140°F for medium.

Baste with butter

Reduce heat to medium. Add 2 tbsp unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the steak continuously with the melted butter and aromatics for 1–2 minutes to build flavor and finish cooking.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute. Finish with a light sprinkle (about 1/4 tsp) of coarse finishing salt just before serving.

Cook potatoes

Place 1 lb peeled, cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

Warm dairy

While potatoes cook, warm 1/2 cup whole milk and (optional) 2 tbsp heavy cream with 3 tbsp unsalted butter in a small saucepan or microwave until butter melts and mixture is hot but not boiling.

Drain and mash

Drain potatoes thoroughly and return to the warm pot. Over low heat, shake pot for 30 seconds to evaporate excess moisture. Use a potato masher or ricer to mash the potatoes until mostly smooth.

Finish

Pour warmed milk-butter mixture into the potatoes a little at a time, mashing or stirring until you reach a creamy consistency. Season with 1 tsp salt (adjust to taste) and 1/4 tsp freshly ground black pepper. Keep warm until plating.

Prep vegetables

Trim and/or cut vegetables into uniform pieces for even cooking (e.g., halve baby carrots lengthwise, trim asparagus ends, cut broccoli into similar-size florets).

Cook

Heat a large skillet over medium-high heat. Add 1 tbsp extra-virgin olive oil. Add vegetables and sauté, stirring occasionally, until tender-crisp and lightly browned in spots, about 4–6 minutes depending on type and size. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper during cooking.

Finish with lemon

If using, squeeze 1/4 of a lemon over the vegetables off the heat and toss to combine. Keep warm until plating.

Spoon a generous portion of buttered mashed potatoes (about 1 cup) onto the plate. Arrange the sautéed seasonal vegetables beside the potatoes. Slice the rested rib eye against the grain into 3/4-inch slices and fan on top or alongside the potatoes. Spoon any butter and aromatics from the pan over the sliced steak. Sprinkle chopped fresh parsley (1 tbsp) and a final pinch of flaky finishing salt (about 1/4 tsp) over the steak and vegetables. Serve immediately.