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Restaurants›THE CLUB Steakhouse & Rooftop Bar – Parque das Nações›Ribeye Steak Recipe

Ribeye Steak Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações Ribeye Steak Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces ribeye steak (1–1.5 in / 2.5–3.8 cm thick); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp neutral oil (canola, vegetable, or grapeseed); 2 tbsp unsalted butter; 2 pieces garlic cloves, crushed; 2 sprigs fresh thyme or rosemary sprigs; 1 tbsp olive oil; 1 tbsp unsalted butter; 8 pieces small carrots, halved lengthwise; 1 pieces zucchini, cut into 1/2-in (1.3 cm) half-moons; 1 pieces red bell pepper, seeded and sliced into strips; 150 g green beans, trimmed; 1 pieces yellow onion, thinly sliced; 2 cloves garlic, minced; 1 tsp soy sauce (or tamari); 1 tsp lemon juice; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp fresh parsley, chopped

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time55m

Serves2

com legumes salteados

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Ingredients

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Steak

2 pieces ribeye steak (1–1.5 in / 2.5–3.8 cm thick)

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp neutral oil (canola, vegetable, or grapeseed)

2 tbsp Unsalted butter

2 pieces garlic cloves, crushed

2 sprigs fresh thyme or rosemary sprigs

Sautéed Vegetables (Legumes Salteados)

1 tbsp olive oil

1 tbsp Unsalted butter

8 pieces small carrots, halved lengthwise

1 pieces zucchini, cut into 1/2-in (1.3 cm) half-moons

1 pieces red bell pepper, seeded and sliced into strips

5.29 oz (150 g) green beans, trimmed

1 pieces yellow onion, thinly sliced

2 cloves Garlic, minced

1 tsp soy sauce (or tamari)

1 tsp ReaLemon lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp Fresh parsley, chopped

Method

Steak

Bring steaks to room temperature

Remove the ribeye steaks from the refrigerator 30–45 minutes before cooking so they approach room temperature. Pat them dry thoroughly with paper towels.

Season

Generously season both sides of the steaks with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat and let it get very hot, about 4–5 minutes. The pan should be smoking slightly.

Sear steaks

Add the neutral oil to the hot pan and swirl. Carefully place the steaks in the pan, laying them away from you. Sear without moving for 3–4 minutes to develop a deep brown crust (for medium-rare medium-thickness steaks). Flip and sear the other side 3 minutes.

Baste and finish

Lower heat to medium. Add the 2 tbsp butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and pan juices for 1–2 minutes, spooning over the top to build flavor and finish cooking. Cook to desired doneness (internal temps: 50–52°C / 122–125°F rare, 54–57°C / 130–135°F medium-rare, 60–63°C / 140–145°F medium).

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Sautéed Vegetables (Legumes Salteados)

Prep vegetables

While the steaks come to room temperature (or while steaks rest), wash and trim all vegetables. Cut carrots lengthwise, slice zucchini into half-moons, seed and slice the red pepper, trim green beans, and thinly slice the onion.

Blanch green beans and carrots (optional)

For a more tender-crisp result, bring a medium pot of salted water to boil, add green beans and carrot halves for 2 minutes, then immediately transfer to an ice bath to stop cooking. Drain and set aside. (If you prefer a quicker one-pan approach, skip blanching.)

Cook aromatics

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the sliced onion and cook, stirring, 2–3 minutes until softened and beginning to brown. Add the minced garlic and cook 30 seconds until fragrant.

Sauté vegetables

Add carrots, green beans, and red pepper to the pan (if blanched, just add to heat through). Sauté, stirring occasionally, 3–4 minutes. Add zucchini and continue to cook 2–3 minutes until all vegetables are tender-crisp and nicely browned in spots.

Season vegetables

Stir in the soy sauce, lemon juice, salt, and black pepper. Toss to coat and cook 30–60 seconds to allow flavors to marry. Taste and adjust seasoning as needed.

Finish

Remove pan from heat and stir in the chopped parsley and a small knob of butter (optional) for gloss. Transfer vegetables to a serving platter alongside the rested sliced ribeye.