Monday, April 17, 2006

Sear-Roasted Rib Steak with Garlic Butter

This Easter was a bit different for us because my mom and step dad left for Cabo San Lucas and my dad and step mom went to a Broadway show, which left me, my husband and my brother and his wife sans Easter food, as our parents usually cook it. But we did not despair because Lindsey, my sister-in-law, came to the rescue and made a scrumptious meal for us.

Originally she was going to cook a rack of lamb; however the lamb they sell here in California wasn't up to par. Instead, she made sear-roasted bistro-like rib steaks with sautéed kale, roasted rosemary potatoes and sautéed mushrooms. The entire combination was fabulous and we were all impressed with the steaks. They were full of flavor and quite tender. I think most of us are still in a food coma.


  • 3 garlic cloves
  • Kosher salt
  • 8 tablespoons unsalted butter, softened
  • 1 teaspoon dried thyme
  • Ample pinch of coarsely ground black pepper
  • 2 tablespoons vegetable oil
  • 4 or 5 (8 to 10 ounces) boneless rib-eye steaks, about 1" to 1-1/4" thick, well-marbled and trim any excess fat
Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste like. (Alternatively, mash the garlic and salt together in a mortar and pestle.)

Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)

Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)

Heat the oven to 425 degrees F.

In a large ovenproof sauté pan, heat the vegetable oil over high heat until very hot. Season the steaks with salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. **Lindsey used two ovenproof sauté pans because the steaks were quite large**

Turn the steaks and brush them (or pour) liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.)

Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Spoon any remaining juices from the pan into a small bowl so that your guests can pour it onto the meat as well. You can do the same if you have any leftover garlic-butter.

Recipe courtesy Gordon Hamersley, Bistro Cooking at Home, Broadway Books, 2003

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