Description
This seared ribeye is perfect for date night or Valentine’s Day or date night any day of the year.
Ingredients
For the Herbed Butter
- 2 tablespoons unsalted butter, softened
- 1 tablespoons chopped chives
- 1 garlic cloves, pressed
- Salt and pepper
For the Mashed Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into quarters
- 2 teaspoons + ½ teaspoons kosher salt, divided
- ¾ cup whole milk (or substitute ½ cup chicken broth)
- 1 stick unsalted butter, plus 2 tablespoons (optional for serving)
- ½ teaspoon freshly ground black pepper
For the Steak
- 1 ½-inch thick bone-in ribeye, about 1 ½ pounds, with a fat cap if possible
- 1 ½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Beef tallow or extra-virgin olive oil, optional
- 8 ounces broccolini, trimmed but intact
Instructions
- Take the ribeye out of the fridge and pat the steak dry with a paper towel. Season the steak with salt and pepper on both sides. Let it sit at room temperature for 60 minutes.
- Make the Herbed Butter: In a small bowl, mix the softened butter, chives, garlic, salt, and pepper together. Set aside.
- Make the Mashed Potatoes: Preheat the oven to 200°F.
- Put the potatoes in a large pot with 2 teaspoons of salt and cover them with cold water. Over high heat, bring the potatoes to a boil, then reduce heat to medium or medium low, partially cover and continue to cook until tender when poked with a fork, about 20 minutes.
- While the potatoes are boiling, in a small saucepan over medium heat, combine the milk (or chicken broth) and butter, stirring until the stick of butter is melted, but the milk is not boiling. Turn the heat off and set aside.
- Drain the potatoes in a colander and return them to the pot. Mash the potatoes with the potato masher and slowly add the hot milk and butter mixture. Add the remaining ½ teaspoon of salt and the pepper, and stir gently to combine. Although I don’t do this, you can briefly finish the potatoes with an electric mixer for a smooth finish but be careful not to overmix! The potatoes can easily become gummy. Add more salt and pepper, to taste. If desired, add an additional 4 tablespoons of butter to the potatoes, allow it to melt and then fold it in. Cover and place them in the warm oven until serving.
- Make the Steak: If you have a nice fat cap, use this to cook the steak in. Cut a piece of fat from the fat cap and place in the pan over medium heat. Let the fat render and release its oil, moving it around the pan, using tongs, for about 8-10 minutes. Remove the fat piece and discard. If you don’t have fat from the steak, you can use 1 ½ tablespoons beef tallow or 2 tablespoons of olive oil to grease the pan.
- Increase the heat to medium-high and once the pan is very hot, add the steak. Cook the steak 3-4 minutes per side, per note below. Holding the steak upright with tongs, sear the edges of the steak, about 1 minute or less.
- NOTE: For a steak that’s 1 ½-inches thick, 4 minutes per side will get you to medium-rare. Most steaks are cut 1-inch thick unless you make a special request. For steaks 1-inch thick, 3 minutes per side is usually medium-rare. If your ribeye still feels too rare for your taste after 4 minutes, cook it another minute. .
- Remove the steak from the pan and place on a wooden board. Immediately, spread the herbed butter on the steak and loosely cover. Allow it to rest for about 10 minutes.
- After setting the steak to rest, add the broccolini to the same pan you cooked the steak in and cook over medium-high for two minutes, flipping as needed. The broccolini will be a vibrant green color and a little charred. Taste and salt if needed but there should be enough salt in the pan that you shouldn’t need much additional salt if any.
- Slice the steak and serve with the mashed potatoes and your choice of green vegetable, such as broccolini, green beans, or asparagus.
Notes
To test the doneness of your steak, check out my favorite trick here.