Rib Steak Recipe

Bring to room temperature

Remove the bone-in rib steak from refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels.

Season steak evenly on both sides and the exposed bone with kosher salt, black pepper, and garlic powder. Press seasoning into the meat.

Preheat oven to 400°F (205°C). Heat a heavy cast-iron skillet over high heat until smoking hot. Add 2 tbs olive oil and carefully place steak fat-side down then meat-side down. Sear 2–3 minutes per side until a deep brown crust forms (including edges).

Reduce heat to medium-high, add 2 tbs butter, thyme sprigs, rosemary and smashed garlic to the pan. Tilt pan and spoon melted butter and aromatics over the steak (baste) for 1–2 minutes.

Transfer skillet to preheated oven and roast to desired doneness: about 8–12 minutes for medium-rare (125–130°F), 12–15 minutes for medium (135°F). Use an instant-read thermometer to confirm. Remove from oven and transfer steak to a cutting board; tent loosely with foil and rest 10–12 minutes.

While steak rests, spoon pan juices into a small container; reserve for the pan sauce or to drizzle over sliced steak.

Preheat oven to 400°F (205°C) if not already heated from steak. Scrub potato and dry. Prick skin a few times with a fork, brush with 1 tbs olive oil and sprinkle a little salt. Bake directly on oven rack for 50–60 minutes until tender when pierced.

When cool enough to handle (about 10 minutes), slice the potato lengthwise and scoop out the flesh into a bowl, leaving a 1/4" shell. Reserve shells on a baking sheet.

To the potato flesh, add 3 tbs butter, 1 cup whole milk, 1 tbs sour cream, 1/2 cup shredded cheddar (reserve remaining 1/2 cup for topping), 1 tsp salt, 1 tsp black pepper and 2 tbs chopped chives. Mash until smooth and creamy; adjust seasoning to taste.

Pipe or spoon the filling back into the reserved shells. Top with remaining cheddar. Return to 400°F oven and bake 12–15 minutes until heated through and cheese is melted and golden. For a browned top, place under broiler 1–2 minutes—watch carefully.

Garnish with remaining chives and serve hot alongside steak.

While steak is resting or potato is baking, heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter until butter foams.

Add sliced mushrooms in a single layer (work in batches if necessary). Cook undisturbed for 2–3 minutes to develop browning, then stir. Add minced shallot and garlic, cook 1 minute until fragrant.

Add 1 tsp fresh thyme leaves, 1 tsp salt and 1/2 tsp black pepper. If pan looks dry, deglaze with 2 tbs dry white wine or chicken stock, scraping up browned bits. Cook until liquid evaporates and mushrooms are glossy, about 1–2 more minutes. Keep warm until plating.

Trim and prepare seasonal vegetables. For asparagus or broccolini: toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Roast in 400°F (205°C) oven on a sheet pan for 8–12 minutes until tender-crisp and slightly charred, or steam/blanch for 3–5 minutes then quickly sautée in a hot pan 1–2 minutes to finish. Squeeze lemon wedge over vegetables just before serving, if using.

After removing steak, place skillet over medium heat. Add 1/4 cup red wine (if using) and deglaze, scraping browned bits. Reduce by half, then add 1/2 cup beef stock. Simmer until slightly reduced (2–4 minutes).

Remove from heat and whisk in 1 tbs cold butter to finish the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Strain if desired.

To serve: slice rested rib steak against the grain into thick slices. Plate steak slices with twice-baked potato, a portion of sautéed mushrooms and seasonal vegetables. Spoon pan sauce or reserved pan juices over steak. Serve immediately.