Rib Eye Steak with Veggies
Serves 260 mins prep55 mins cook
This recipe features a thick rib eye steak cooked using the reverse searing method, resulting in a perfectly medium-rare finish with a beautifully seasoned crust. Served alongside broiled vegetables for a complete meal.
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What you need
Instructions
1: Dry brine the rib eye steak with SPG for about 24 hours. 2: Slow bake the steak in the oven at 225 degrees until the internal temperature hits 120°F (for medium-rare), which takes about 45 minutes. 3: Heat a cast iron pan until it's blazing hot. 4: Sear the steak on all sides and edges for a great crust. 5: Remove the steak from the flame and add butter, crushed garlic, and fresh thyme. 6: Baste the steak with the melted butter and juices, then remove from the pan. 7: Slice zucchini, onions, and asparagus, and cover them in EVOO, SPG, and a spritz of lemon. 8: Broil the vegetables on high until tender and seared, around 10 minutes.View original recipe