Cast iron seared ribeyes with rosemary and garlic. I’m following a recipe my son created. Serve with a raw shaved fennel salad, marinated in extra-virgin olive oil, Meyer lemon juice and a big pinch of Maldon sea salt. Serve over arugula with shaved Parmesan. Roasted cauliflower would also be a yummy side, toss it with olive oil and a generous sprinkle of za’atar and roast at 425.
Cast Iron-Seared Rib-Eyes
3 tablespoons olive oil
3 bone-in or boneless rib-eyes
1 tablespoon pimento de la Vera
1 tablespoon garlic salt
2 teaspoons sweet pimento
Maldon sea salt
Ground black pepper
3-4 rosemary sprigs
4 garlic cloves
4-5 tablespoons butter
- Mix together the spices and some Maldon and a generous amount of ground black pepper.
- Pat both sides of the steaks dry with paper towels. Sprinkle the spice mixture evenly on both sides of the steaks and let them sit at room temp for at least 30 minutes.
- Warm your cast iron pan over medium-high heat. You may need to cook them in batches, just let the cooked steaks rest covered in foil.
- Add a little oil to the pan and swirl it around. Place the steak in the hot pan and let sear at medium-high heat, about 2-3 minutes. Flip and sear the other side. Turn heat down to low and move steak to the side.
- Tilt the pan and in the lower side make space to add the butter, garlic and rosemary. (You can always baste in olive oil if you don’t do dairy.) When the butter melts, use a spoon to baste the steak with the butter. Use a meat thermometer to test the steak and remove when it hits 135 for medium rare or 145 for medium.
- Let rest for 10 minutes and then cut into 1/2-inch slices, or serve whole steaks for big hitters.
Busy work day, so I want the easiest possible dinner tonight. Marinara chicken thighs are a flavorful addition to creamy polenta, pasta or wilted greens. You can sauté a little onion and garlic before adding the chicken to the Instant Pot, or a chopped red pepper to give it more of a cacciatore feel. Or just cook the chicken thighs with Rao’s Marinara and call it a day. I’ll use 4 boneless skinless thighs with about 2 cups Rao’s and cook on high pressure, sealed, for 5 minutes. Shred the chicken with two forks.
Tomorrow I’m filming recipes for my online membership site, Smart in the Kitchen School. So tonight I want a dinner that doesn’t make a huge mess to keep my kitchen clean! Korean beef bowls sound great, serve with cauliflower rice or in lettuce cups.
I’m making penne alla vodka in a class video today — my kiddos will be super happy to have it for dinner. But I’m super curious about this cauliflower bolognese so I’m tucking that away for another night.