Pan Seared Ribeye Steak with Classic Baked Potato and Seasonal Vegetables
by Lissette Garay
(2) 12 oz. Ribeye Steaks
(4) Russet Potatoes
½ lb. Sugar Snap Peas
1 Head Fennel, sliced
10 Garlic Cloves, smashed
1 Spring Onion, sliced
1 Bunch Thyme
½ Red Onion, sliced
7 Castelvetrano Olives, cut off the pit
3 T Olive Oil
½ C Sour Cream
4 T Unsalted Butter
½ Bunch Chives, minced
1 t Flaky Sea Salt such as Maldon
Preheat oven to 375°. Wrap potatoes in foil and cook for 45 minutes.
Heat a heavy bottom sauté pan and add 2 T olive oil. When the oil gets hot sauté the onions, fennel, and whole garlic cloves with half the English Thyme for 8-10 minutes on med.-low heat. Add the sugar snap peas and cook for the last 2 minutes.
Heat a heavy bottom skillet, such as cast iron for 2 minutes, add 1 T of the olive oil. Season the steaks liberally with salt and pepper and add to the skillet just as it begins to smoke. Turn down slightly to medium high and sear the steaks for 2-3 minutes. Check and see if the steak formed a nice crust, if so, flip it over and sear an additional 2-3 minutes on the back side. Add the butter, 3 crushed garlic cloves and the remaining English Thyme. Turn the heat down to medium and baste the steaks with the butter for 1 minute. Transfer the steak to a pan with a wire rack and put in the oven. Cook for approx. 10 minutes. Remove from the oven and let rest for 10 minutes.
Cut open your potatoes, brush with butter and season with salt. Garnish with the sour cream and chopped chives. Slice the steak and divide between 4 plates, garnish with the sautéed vegetables, sliced olives, and a pinch of finishing salt. Place the dressed potato next to the steak. Bon Appetit!
The deep dark fruit of the cabernet sauvignon really shines through when paired with this ribeye. The integrated tannins in the wine mean it will age well and also stand up to the richness of the steak.