Pan-Seared Rib-Eye On the Bone with all the Sides

Instructions

METHOD FOR STEAKS

1. Remove the steaks from the fridge, rub them all over with salt and pepper, almost massaging the seasoning into the meat.
2. Let the seasoned steaks stand for at least 1 hour to bring them to room temperature before cooking.
3. Preheat the oven to 200°C
4. Heat a large skillet over medium-high heat; once smoking hot, add the steaks and sear on both sides. Turn the steaks continuously and turn on their sides, too, so the fat chars and renders out.  Use a little olive oil if needed and cook the steaks until a crust forms, about 10 minutes in total.
5. However, before the 10 minutes is up, after about 8 minutes of cooking, add the knobs of butter, garlic cloves, and rosemary to the pan.
6. Let the butter melt and continue to turn and baste the meat
7. Transfer to the oven and cook for another 10-12 minutes or until the meat reaches your desired doneness
8. Transfer steaks to a carving board and let stand at least 15 minutes before slicing and serving
9. Make sure to pour all the meat juices over the carved steak
10. Sprinkle with more sea salt if desired

METHOD FOR TOMATO SALAD

1. Heat 2 tbsp olive oil in a pan over medium-high heat
2. Add the bread cubes to the pan, sprinkle with sea salt, toss to coat with the oil, and arrange in a single layer
3. Fry the bread, tossing every minute or so until the bread cubes are golden-brown on all sides and crisp, about 5 minutes total
4. Remove from the pan and set aside to cool
5. Heat a griddle pan until smoking 
6. Drizzle the chicory with olive oil, season with salt and pepper, and grill until charred, set aside
7. Place cut tomatoes in a large salad bowl with the olives and sliced red onion.
8. Add the chicory to the bowl and the remaining 4 tbsp EVOO and red wine vinegar.
9. Season with salt and pepper and mix well
10. Add the croutons on top and mix them in the right before serving

METHOD FOR POTATOES

1. Preheat the oven to 200℃
2. Steam or boil potato wedges for 10 minutes until cooked and fluffy
3. Drain or place into a large bowl and the butter and salt, gently mix until there is a layer of floury, almost mushy like texture on the outside
4. Line a baking tray with foil and tip the potatoes onto the tray
5. Roast in the oven until golden and crispy, around 20-25 minutes

METHOD FOR ASPARAGUS AND BEANS

1. Heat a griddle pan until smoking 
2. Drizzle the asparagus and green beans with olive oil, season with salt and pepper and grill until charred, set aside