How To Cook Rib Eye Steak & Vegetables

Steak Ingredients

• 2, 10 oz beef rib eye steaks
• 2 tbsp of butter
• 1 bulb of garlic – halved
• Fresh thyme
• Olive oil to coat the pan

Vegetable Ingredients

• Olive oil (enough to coat veggies)
• 1 handful of golden oyster mushrooms
• 2 handfuls of Broccolini
• 3 tomatoes
• 5-6 cherry tomatoes

Blanch Your Broccolini

1) First we are going to Blanch your Broccolini. Blanching is a two-step technique of plunging your vegetables into a big pot of boiling water for a short amount of time (~1 minute)  then quickly moving it to an ice water bath (a bowl filled with water and ice). If you don’t want to blanch it, you’re fine but this is chef mike so we’re going all out 🙂

Cook your steaks

2) Put some olive oil in your pan and turn the heat to medium heat. You want it to stay right around smoking temperature but no higher.

3) Prep your steak by putting salt and pepper on each side of your steak. Add 1 tbsp of butter to your pan as well.

4) Put your steak on your pan and cook for a ~2-3 minutes.

5) Once satisfied, flip your steak, add add another tbsp of butter, some halved garlic & some fresh thyme to your pan. Every 15 seconds or so, baste your steak with the juice from your pan. Once you do that your steak will be pretty much medium rare, rare. If you want it more medium or well done, lower the temperature in the pan or you can put in the  take it out and finish in the oven at 400 for 5 minutes. 

6) Once you have that nice char and some good color in the middle of your steak, remove the steaks and let them rest.

7) Rest your steak for a minimum of 5 minutes (up to an hour). Resting helps by letting the muscle relax so it’s more tender while letting the juice seep back into the steak without rushing out. The idea with resting is basically allowing your hot steak to cool to about 125 F. At that temperature, the cells have relaxed enough so that the juices can flow back in. A general guideline is to let your steak rest for 5 minutes for every inch of thickness

Cook your vegetables

8) To Begin, Season your vegetables in some olive oil. 

9) Sprinkle vegetables with salt & pepper.

10) If using an oven, pre-heat oven to 400 degrees & cook for about 5 minutes. We are using a Ninja Grill which tells us when to add food so you can put your tray of vegetables directly into ninja grill.

11) After removing your veggies, we suggest “flashing” your steak to bring it back to temperature before eating. Put your steak back in your oven/ninja for 1-2 mins. 

Plate your steak & vegetables

12) Add your steak, followed by your broccoli, tomatoes & oyster mushrooms.

13) Pour the juice from your pan on top for flavor.

14) Finish it with some finishing salt, some pepper

15) (OPTIONAL) Garnish with some cilantro & some olive oil around the edges.

Equipment used

• Ninja Grill
• 12″ All Clad Fry Pan
• Portable Induction Cooktop Countertop Burner
• Mini Oven Cooking Tray
• Acacia Wood Cutting Board

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Let us know what you thought of this recipe 🙂