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Ribeye Steak

By Chef Justin Thompson

Who needs a grill when you can recreate Chef Justin Thompson’s ribeye at home on the range? One ribeye gets a reverse-sear start in the oven (totally worth the time) and both steaks get seared in a skillet before being basted in a brown-butter bath. Elevate your reverse-seared steak even more with a delicious broccolini pesto and festive veggie ribbons.

Servings

2 to 4

Good Ribeye Steak

Pan Seared Ribeye Steak with Roasted Butternut Squash and Sautéed Broccolini

Ribeye Steak
  • 1 ribeye steak, 14 to 16 oz (1 to 1½ inches thick)
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon avocado, grapeseed or peanut oil
  • 2 tablespoons butter
  • 3 to 4 sprigs thyme
  • 1 sprig rosemary
  • 4 to 5 garlic cloves

Begin by seasoning the ribeye with salt and pepper on all sides. Heat a cast iron skillet over medium high heat (a vent hood would be good at this point to keep from setting off the fire alarm). Add the oil to the pan. Place the steak in the screaming hot pan and sear on one side for about 1 to 2 minutes. Flip the steak and continue to sear for 1 to 2 minutes. Add the butter, thyme, rosemary and garlic. Remove the pan from the heat, and using a spoon, baste the steak with the butter for about 1 to 2 minutes. Remove the steak from the pan, pour the butter over the top of the steak and let it sit at room temperature for about 3 to 5 minutes. After the steak has rested, slice it into ½ inch thick slices.

Roasted Butternut Squash
  • 1 butternut squash
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Preheat the oven to 450°F convection. Cut the top of the squash off. Slice the butternut squash in half lengthwise and scoop out the seeds with a spoon. Cut the remaining halves into 4 equal pieces lengthwise to create eight long wedges. Brush these with butter on all sides and season with salt and pepper. Place the squash onto a baker’s rack on top of a sheet pan and place in the oven to roast for 15 to 20 minutes or until the squash is cooked through (test with a fork for tenderness) and browned on all sides. Flip the wedges half-way through cooking.

Sautéed Broccolini
  • 5 to 6 stalks broccolini, blanched in salted boiling water for 2 minutes and shocked in ice water immediately after
  • 1 tablespoon butter
  • 4 to 5 fresh sage leaves, cut chiffonade
  • 1 teaspoon red chili flakes
  • grated zest of 1 lemon
  • 1 tablespoon finely minced shallots
  • chopped chives, for garnish
  • fresh sage leaves, for garnish

In a large sauté pan over medium heat, melt the butter until it begins to foam. Add the sage, chili flake, lemon zest and shallots. Sauté for just a minute and then add the broccolini. Sauté to heat through. Season with salt and pepper to taste.

Build The Dish

Arrange 2 to 3 wedges of the squash, 2 stalks of broccolini and a few slices of steak on a large dinner plate. Spoon some of the herb butter from the steak pan on top of the meat and add some of the garlic cloves as garnish. Garnish further with chopped chives and fresh sage.