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Cast iron-seared rib steak

Find a premium, dry-aged rib steak, cook it properly, rest it and serve simply with some garlicky broccolini. 




  • 1 2 1/2 inch (6.25 cm) thick dry-aged, bone-in rib steak, room temperature
  • Salt and black pepper
  • Vegetable oil, for sautéing
  • 1 head garlic, roasted
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 tablespoons (30 ml) butter


  • 1-2 bunches broccolini, lightly trimmed
  • Olive oil, for sautéing
  • 1 clove garlic, minced
  • 1/8 teaspoon (0.75 ml) crushed red pepper flakes
  • 1 lemon zest
  • Salt and black pepper


  1. Bring a large pot of heavily salted water to a boil.


  1. Preheat oven to 350° F
  2. Preheat a cast iron pan over high heat. Season the steak all over with salt and pepper.
  3. Add a drizzle of oil to the pan and swirl it to coat the entire surface. Add the steak just as the oil begins to smoke.
  4. Allow the steak to cook undisturbed until a brown crust forms, two to three minutes.
  5. Flip the steak and allow it to cook undisturbed again for two to three minutes.
  6. Add the garlic, thyme, rosemary, and butter to the pan. Baste the steak in the foaming butter for one minute.
  7. Flip the steak and baste again for one minute.
  8. Transfer the pan to the oven to finish cooking, three to four minutes for medium-rare.
  9. Transfer the steak to a plate to rest. Allow a minimum of five minutes rest before slicing.


  1. While the steak rests, add the broccolini to the pot of water. Depending on the size of your pot, you may need to do this in batches not to lose the boil.
  2. Let the broccolini cook for one to two minutes in the boiling water.
  3. Meanwhile, in a sauté pan over medium heat, add a drizzle of olive oil, squeeze in the roast garlic and add the pepper flakes.
  4. Using tongs, remove the broccolini from the water, shake off the excess, and add to the pan with the garlic and pepper flakes.
  5. Add the lemon zest and season the broccolini with salt and pepper. Sauté for two to three minutes until tender-crisp.


  1. Transfer the Ribeye and Broccolini to a serving platter, and serve immediately, carving the steak at the table. Enjoy!

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