Butter-basted rib eye with crunchy fennel salad
Indulge in the succulent flavors of butter-basted rib eye paired with a refreshing fennel salad. A tantalizing harmony of textures and tastes awaits!
Ingredients:
- 2"-thick bone-in rib-eye steak (about 2 lb.)
- Kosher salt, freshly ground pepper
- cup extra-virgin olive oil, plus more
- Tbsp. unsalted butter
- garlic cloves, 3 smashed, 1 finely grated
- sprigs rosemary
- oil-packed anchovy fillets, finely chopped
- Tbsp. white wine vinegar
- fennel bulbs, woody tops trimmed
- Aleppo-style pepper (for serving)
- Flaky sea salt
Instructions:
- If you have time, season the steak with kosher salt and pepper in advance. Refrigerate, uncovered, for at least 2 hours and up to 2 days. If not, season now and continue with the process.
- Preheat a medium cast-iron skillet over medium-high heat for 2 minutes. Pour enough oil to coat the pan evenly without any spots left uncovered. Cook the steak, turning it every 2–3 minutes until a dark crust forms on both sides and the steak is rare (use a thermometer to check - it should read 115° when inserted in the center), for about 12–15 minutes. Turning the steak frequently will help develop a beautiful crust without overcooking the meat below the surface.
- Lower the heat to medium; add butter, crushed garlic, and rosemary to the skillet. Tilt the skillet towards you and move the steak to one side of the pan so that the garlic and rosemary slide into the foaming butter. Using your non-dominant hand to hold the skillet, spoon the butter over the steak for 1–2 minutes (the internal temperature should reach 120° for a medium-rare steak). Transfer the steak to a serving platter and let it rest for 15 minutes so that the juices redistribute.
- While the steak is resting, mix grated garlic, anchovies, and vinegar in a medium bowl; season with kosher salt. Gradually whisk in ⅓ cup of oil, then taste and adjust the seasoning with more kosher salt and pepper. The dressing should be zesty and tangy.
- Separate the stalks from the fennel bulb. Peel off the tough outer layer from the bulb, then cut it in half lengthwise. Remove the core and place the cut side down before slicing it crosswise into ¼" thick pieces. Slice the stalks and fronds to add different textures to the salad. Toss the fennel in the bowl with the dressing until well coated.
- Remove the steak from the bone and slice it thinly against the grain to about ½" thick. Season with Aleppo-style pepper and sea salt; drizzle with oil. Serve the steak with the fennel salad on the side, and don't forget to include the bone as well.
Summary:
- Calories: 3522 kcal
- Fat: 300 g
- Protein: 174 g
- Carbs: 44 g
- Potassium: 4304 mg
- Magnesium: 275 mg