Skillet Ribeyes
SKILLET RIBEYES WITH ROASTED ROMA TOMATOES AND BROCCOLI MASH
There’s not much to cooking a great steak. A ribeye is a beautiful thing, and the marbling is some of the best out there to get some flavor in those steaks.
I’m sort of a traditionalist, so a nice minimal seasoning, a side of vegetables and a good warm potato mash is where it’s at.
Heinens meats are some of the best local meats out there, and their ribeyes are of outstanding quality.
I’m a massive fan of grilled tomatoes. I just think it’s the best thing, especially with a rich protein.
INGREDIENTS & INSTRUCTIONS
2 ribeyes, 1 1/2 - 2 inch thick
4 roma tomatoes, halved, or 2 beefsteak tomatoes, quartered
(additional cooked side of mashed potatoes)
cracked black pepper and kosher salt
canola oil to rub on meat
herb butter for top of ribeyes before serving
Instructions
Wrap ribeyes in paper towels and place on a platter to rest in the refrigerator to dry the outer layer of the ribeyes before grilling. You will remove from fridge an hour before cook time.
Set oven to 500°F. Place the cast iron skillet in the oven to reach 500°F. Make sure it’s pretty dry, because it will be steaming if there’s residual oil.
Once the oven is ready, remove the skillet with protection, because it’s EXTREMELY HOT, and place on stove and set to high heat for 5 minutes.
Use canola oil to rub over the steaks.
Rub on the salt and pepper on all sides.
After the 5 minute mark, sear the ribeyes for 30 seconds on each side to get that grilled sear.
Place the skillet in the oven and cook for 2.5 minutes on each side. Depending on the type of steak you prefer. I like medium, but most people like medium rare.
Remove immediately and let it rest for 3 minutes on a plate so that the juices don’t pour out when you cut.
For the tomatoes, if you choose to make them, coat them in olive oil, salt and pepper, and grill to your taste. Usually about 7 minutes each side. Make sure the skillet is hot so that you achieve grill marks!
If you’re interested in the broccoli mash, It’s essentially steaming 2 heads of broccoli and adding the potatoes and the broccoli to a food processor and mixing them up with cream and butter.
