Rib Steak Recipe

Bake the potato

Preheat oven to 425°F (220°C). Scrub the russet potato and pat dry. Prick the potato several times with a fork, rub with a little oil and a pinch of salt, and place directly on the oven rack or on a baking sheet. Bake until the potato is very tender, about 60–75 minutes depending on size. For a 20 oz potato expect ~75 minutes.

Prepare filling

When the potato is cool enough to handle (10 minutes), cut the top third off lengthwise. Scoop the flesh into a bowl, leaving a sturdy 1/8" shell. Mash the potato flesh with 3 Tbsp butter, 1/2 cup sour cream, 2 Tbsp milk or cream, 1/2 cup grated cheddar, 1/2 tsp salt and 1/4 tsp black pepper until smooth and creamy. Stir in 1 Tbsp chopped chives.

Refill and bake

Spoon the mashed filling back into the potato shell. Sprinkle the optional 1/4 cup extra cheddar on top. Place on a baking sheet and bake at 400°F (200°C) until the top is lightly browned and filling is heated through, about 15–20 minutes. Keep warm in a low oven (200°F/95°C) while you finish the steak and vegetables.

Bring steak to room temperature and season

Remove the rib steak from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub both sides with 1 Tbsp olive oil, then evenly season with 2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp garlic powder. Lightly press the seasoning into the meat.

Preheat pan and sear

Preheat a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add the steak and sear undisturbed for 3–4 minutes to develop a deep brown crust. Flip and sear the second side for 3 minutes.

Baste and finish

Reduce heat to medium-high. Add 2 Tbsp unsalted butter, 2 crushed garlic cloves and 2 sprigs thyme or rosemary to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) for 2–4 minutes while cooking to your desired doneness. For medium-rare aim for an internal temperature of 125–130°F (52–54°C). For medium aim for 135°F (57°C).

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so the juices redistribute. While resting, finish mushrooms and vegetables if needed.

Slice and serve

Slice the rib steak against the grain into thick slices and plate alongside the twice-baked potato, sautéed mushrooms and seasonal vegetables. Spoon any pan juices over the steak before serving.

While steak is resting or after potato is in the oven, heat a medium skillet over medium-high heat. Add 1 Tbsp butter and 1 tsp olive oil. When butter foams, add 8 oz sliced mushrooms in a single layer; let cook without stirring for 2 minutes to brown. Stir and continue cooking for 2–3 minutes until mushrooms are golden and most moisture has evaporated.

Add 1 minced garlic clove and cook 30–45 seconds until fragrant. Deglaze the pan with 2 Tbsp dry white wine or beef stock, scraping any browned bits from the bottom. Cook 1–2 minutes until liquid reduces. Season with 1/4 tsp salt, 1/8 tsp black pepper and stir in 1 Tbsp chopped parsley. Keep warm until plating.

Trim and prepare 10 oz seasonal vegetables (e.g., peel baby carrots, trim asparagus or broccolini). For tender-crisp results, blanch thicker vegetables (carrots) in boiling salted water 2–3 minutes, then plunge into ice water and drain. For quick sauté/roast: toss vegetables with 1 Tbsp olive oil, 1 tsp butter, 1/4 tsp salt and 1/8 tsp black pepper.

If roasting: spread on a sheet pan and roast in a 425°F (220°C) oven for 8–12 minutes until tender and lightly caramelized. If sautéing: heat a skillet over medium-high heat, add tossed vegetables and cook, stirring occasionally, 6–8 minutes until tender-crisp and lightly browned. Finish with a squeeze of 1/4 lemon if desired.