Steak & Chicken Recipe

Bring to room temperature

Remove the filet from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Season both sides of the filet evenly with the listed kosher salt and freshly ground black pepper. Press seasonings lightly into the meat.

Preheat pan and sear

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 1 tablespoon vegetable oil and swirl to coat. Place the filet in the pan and sear without moving for 2 minutes, until a deep brown crust forms.

Flip and baste

Flip the filet and reduce heat to medium-high. Add 1 tablespoon unsalted butter, the smashed garlic cloves, and the herb sprigs to the pan. Tilt the pan slightly and spoon (baste) the melted butter and aromatics over the top of the steak continuously for 1.5–3 minutes, depending on desired doneness. For medium-rare aim for an internal temperature of 125–128°F (51–53°C).

Rest

Remove the steak to a cutting board or plate and tent loosely with foil. Rest 5–7 minutes so juices redistribute (internal temp will rise a few degrees).

Preheat oven and prepare ribs

Preheat the oven to 300°F (150°C). Remove the membrane from the bone side of the ribs if present: slide a knife under the membrane at one end, lift and peel off, using a paper towel for grip.

Make dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the mixture evenly over both sides of the ribs, pressing it into the meat.

Sear or brown (optional)

Heat a large ovenproof skillet or roasting pan over medium-high heat with 1 tablespoon olive oil. Sear the ribs briefly, bone-side down then meat-side down, 2–3 minutes per side, until the rub darkens slightly. This step adds flavor but can be skipped if short on time.

Braise

Arrange the ribs bone-side down in a roasting pan or wrap them in aluminum foil for a tight pouch. Add 1/2 cup water or chicken stock and 2 tablespoons apple cider vinegar to the pan (or inside the foil pouch). Cover tightly with foil (or seal pouch) and transfer to the oven. Braise for 2 to 2.25 hours until the meat is tender and starting to pull from the bone.

Glaze and finish

Remove ribs from the oven and increase oven temperature to 425°F (220°C) or preheat a grill to high. Brush the ribs with 1/2 cup barbecue sauce on both sides. Place ribs on a baking sheet (or on the grill) and cook uncovered for 8–12 minutes until the sauce is caramelized and sticky, watching carefully to avoid burning.

Rest and slice

Let the ribs rest 5 minutes after glazing. Slice between the bones into individual ribs or serve the half rack whole.

Plate the rested filet mignon alongside the half rack (or sliced) ribs. Spoon any resting juices from the steak onto the meat. Garnish with chopped parsley and serve with lemon wedges on the side if desired.