Pan-Seared Ribeye with Garlicky Broccoli Mash
Pan-Seared Ribeye with Garlicky Broccoli Mash
Ingredients
For the Pan-Seared Ribeye
- 2 ribeye steaks, 1 1/4 inch thick, about 1 pound each
- 2 tablespoons avocado oil
- 4 tablespoons grass-fed butter
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 1 1/2 teaspoons sea salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
For the Garlicky Broccoli Mash
- 2 pounds broccoli florets
- 1/2 cup grass-fed butter, melted
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 cup heavy cream, as needed for consistency
Instructions
- 1
Pat the ribeye steaks dry with paper towels. Season generously on all sides with sea salt and black pepper. Let them rest at room temperature for at least 15 minutes while you prepare the broccoli.
⏱️ 15 min
- 2
Steam the broccoli florets until very tender, about 8-10 minutes. You should be able to easily pierce them with a fork. Drain well, pressing out any excess water.
⏱️ 10 min
- 3
Transfer the steamed broccoli to a large bowl. Add the melted grass-fed butter, softened cream cheese, garlic powder, onion powder, sea salt, and black pepper. Mash with a potato masher or use an immersion blender until smooth. If needed, add heavy cream 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings.
⏱️ 8 min
- 4
Heat avocado oil in a heavy-bottomed skillet (cast iron works best) over high heat until shimmering and almost smoking. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side until a deep brown crust forms.
⏱️ 6 min
- 5
Reduce heat to medium. Add the grass-fed butter, smashed garlic cloves, and rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks continuously for 3-5 minutes, or until desired doneness is reached (130-135°F for medium-rare).
⏱️ 5 min
- 6
Remove steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min
- 7
Slice the rested steaks against the grain and serve immediately with generous portions of the garlicky broccoli mash.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Ribeye with Garlicky Broccoli Mash
Ingredients
For the Pan-Seared Ribeye
- 2 ribeye steaks, 1 1/4 inch thick, about 1 pound each
- 2 tablespoons avocado oil
- 4 tablespoons grass-fed butter
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 1 1/2 teaspoons sea salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
For the Garlicky Broccoli Mash
- 2 pounds broccoli florets
- 1/2 cup grass-fed butter, melted
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 cup heavy cream, as needed for consistency
Instructions
- 1
Pat the ribeye steaks dry with paper towels. Season generously on all sides with sea salt and black pepper. Let them rest at room temperature for at least 15 minutes while you prepare the broccoli.
⏱️ 15 min - 2
Steam the broccoli florets until very tender, about 8-10 minutes. You should be able to easily pierce them with a fork. Drain well, pressing out any excess water.
⏱️ 10 min - 3
Transfer the steamed broccoli to a large bowl. Add the melted grass-fed butter, softened cream cheese, garlic powder, onion powder, sea salt, and black pepper. Mash with a potato masher or use an immersion blender until smooth. If needed, add heavy cream 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings.
⏱️ 8 min - 4
Heat avocado oil in a heavy-bottomed skillet (cast iron works best) over high heat until shimmering and almost smoking. Carefully place the seasoned steaks in the hot skillet. Sear for 2-3 minutes per side until a deep brown crust forms.
⏱️ 6 min - 5
Reduce heat to medium. Add the grass-fed butter, smashed garlic cloves, and rosemary sprigs to the skillet. Tilt the pan and spoon the melted butter mixture over the steaks continuously for 3-5 minutes, or until desired doneness is reached (130-135°F for medium-rare).
⏱️ 5 min - 6
Remove steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful steak.
⏱️ 10 min - 7
Slice the rested steaks against the grain and serve immediately with generous portions of the garlicky broccoli mash.
⏱️ 1 min