Rib Eye Recipe

Bring steak to room temperature & season

Remove the 12 oz rib eye from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Generously season both sides with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat and sear

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 5 minutes. Add 1 tablespoon olive oil and swirl to coat. Place the steak in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms.

Flip, baste & finish

Flip the steak and add 1 tablespoon butter, smashed garlic cloves and thyme/rosemary sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) for another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness. Remove steak to a cutting board and tent loosely with foil; rest for 8–10 minutes.

Place the peeled, cubed potatoes in a pot and cover with cold water by about 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until very tender when pierced with a fork, about 12–15 minutes depending on size.

Drain the potatoes well and return them to the hot pot. Add 2 tablespoons butter, 1/2 cup whole milk (warmed slightly), and 1/4 cup sour cream. Mash with a potato masher or ricer until smooth but still a bit fluffy. Stir in 1/2 cup grated cheddar, chopped crispy bacon, scallions, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until plating.

While the steak rests, preheat a second skillet or grill pan over medium-high heat. Toss broccolini with 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch of pepper. Add to the hot pan and cook, turning occasionally, until bright green and tender-crisp, about 4–6 minutes. Finish with a squeeze of lemon if desired.

In a small bowl, whisk 1 teaspoon extra virgin olive oil with 1 teaspoon balsamic vinegar, a pinch of salt and pepper. Toss the baby arugula with the dressing just before plating so the leaves remain peppery and fresh.

Combine 1/2 cup balsamic vinegar and 1 teaspoon brown sugar or honey in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to medium-low and simmer until reduced by about half and syrupy, about 8–12 minutes. Watch closely to avoid burning. Let cool slightly; it will thicken more as it cools. Keep at room temperature for drizzling.

Finely chop parsley, cilantro (if using), oregano and garlic, or pulse briefly in a food processor — do not purée into a paste. Transfer to a bowl and stir in 2 teaspoons red wine vinegar, 3 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. Let sit at room temperature while steak finishes so flavors meld.

Slice the rested rib eye against the grain into 1/4–1/2-inch slices. Plate a generous scoop of loaded mashed potatoes, arrange broccolini on the side and a small tossed arugula salad portion. Fan the sliced steak over or beside the potatoes. Spoon 1–2 tablespoons chimichurri over the steak and drizzle balsamic glaze around the plate or lightly over the arugula for contrast. Serve immediately.