Name: Pan-seared ribeye with garlic butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz ribeye steak, 1-inch thick, fat cap trimmed to 1/4 inch, patted dry; 1/2 cup Yukon Gold potatoes, diced into 1/2-inch pieces; 10 oz broccoli florets; 1 tsp olive oil; 1/2 tsp salted butter; 1 clove garlic, minced; 3/4 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice

Ingredients

9 items

5 oz ribeye steak, 1-inch thick, fat cap trimmed to 1/4 inch, patted dry
½ cup Yukon Gold potatoes, diced into 1/2-inch pieces
10 oz broccoli florets
1 tsp olive oil
½ tsp salted butter
1 clove garlic, minced
¾ tsp salt
¼ tsp black pepper
1 tsp lemon juice

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and broccoli with the olive oil and half the salt and pepper. Spread in a single layer and roast for 20 to 25 minutes until the potatoes are tender and golden. Meanwhile, let the steak sit at room temperature for 20 minutes.
Just before cooking, season the steak on all sides with the remaining salt and pepper.
Heat a 12-inch cast-iron skillet over high heat. When the pan is very hot, add the steak. Cook for 3 to 4 minutes without moving it to develop a crust. Flip the steak and cook for 3 to 4 minutes more. Done when 130-145°F.
Lower the heat to medium. Add the butter and garlic to the skillet. Once the butter melts, spoon it over the steak repeatedly for 1 minute until fragrant. Remove the steak to a plate and let it rest for 5 minutes; the temperature will rise about 5°F during this time.
Toss the roasted vegetables with the lemon juice. Slice the steak against the grain. Plate the steak with the vegetables and spoon any remaining garlic butter from the skillet over the meat.

Nutrition

Ingredients

Instructions

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