Rib Steak Recipe
bone in 20 oz twice baked potato, sauteed mushrooms, seasonal vegetables
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Ingredients
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Steak & Seasoning
Twice-Baked Potato
Sauteed Mushrooms
Seasonal Vegetables
Finishing & Garnish
Method
Twice-Baked Potato
Bake the potato
Preheat oven to 400°F (200°C). Scrub the russet potato, pat dry, prick several times with a fork, rub with a little oil and a pinch of salt. Place directly on the oven rack and bake 45–60 minutes until fork-tender. Alternatively, microwave 8–12 minutes turning halfway, then crisp in oven 10 minutes.
Prepare filling
When potato is cool enough to handle, cut the top third off lengthwise and scoop out the flesh into a bowl, leaving a 1/4" shell. Mash the potato flesh with 2 tbsp softened butter, 3 tbsp sour cream, 2 tbsp milk, 1/2 cup shredded cheddar, 2 tbsp grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped chives until smooth and creamy. Adjust seasoning to taste.
Stuff and bake
Spoon the filling back into the potato shell, piling slightly. Place on a baking sheet and bake at 375°F (190°C) for 12–15 minutes until heated through and cheese is melted and top is lightly browned. If desired, broil 1–2 minutes to brown the top—watch carefully.
Steak & Seasoning
Bring steak to room temperature & season
At least 30 minutes before cooking, remove the rib steak from the refrigerator and pat dry with paper towels. Season both sides generously with 2 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder, pressing the seasoning into the meat.
Sear and roast (pan-to-oven method)
Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet or ovenproof pan over high heat until nearly smoking. Add 2 tbsp neutral oil and swirl. Add the steak, fat-side down if applicable, and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Reduce heat slightly, add 2 tbsp butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon melted butter over the steak (baste) for 30–60 seconds. For a medium-rare finish, transfer the pan to the preheated oven and roast 5–8 minutes, or until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C). For medium, roast to 135°F (57°C).
Sauteed Mushrooms
Cook mushrooms
While the steak rests (or just before), heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet over medium-high heat until hot. Add the sliced mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed for 2–3 minutes. Stir and continue to cook until most moisture has evaporated and mushrooms are golden, about 4–6 minutes total.
Finish mushrooms
Add 1 tbsp minced shallot and cook 30–45 seconds until fragrant. Sprinkle 1/2 tsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Deglaze the pan with 2 tbsp dry sherry or beef broth, scraping up browned bits. Cook until liquid reduces and coats the mushrooms, about 1–2 minutes. Taste and adjust seasoning. Keep warm until plating.
Seasonal Vegetables
Cook vegetables
Trim and prepare chosen seasonal vegetables (e.g., peel baby carrots, trim asparagus). Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add firmer vegetables first (carrots) and sauté 3–4 minutes, then add quicker-cooking items (asparagus, broccolini) and cook until crisp-tender, 3–5 more minutes total depending on veg. Stir frequently.
Plating & Finish
Slice the rested rib steak against the grain into 3/4" thick slices or leave whole per preference. Sprinkle a pinch (about 1/4 tsp) of coarse finishing salt over the steak slices. Place the twice-baked potato to one side, add a generous scoop of sautéed mushrooms over or beside the steak, and arrange seasonal vegetables on the plate.