Rich, beautifully marbled ribeye is seared to a perfect medium-rare and finished with butter, thyme, and garlic, creating a deeply savory, aromatic centerpiece. Paired with vibrant broccolini and peppery arugula, the dish feels both indulgent and fresh. The Haggerty Road Red Blend shines alongside, its structure and depth seamlessly complementing the steak’s richness for a truly satisfying pairing.
Ribeye with Broccolini
Serves: 4
Ingredients
- 2 10-12oz Ribeye
- 2 Tbsp grapeseed or avocado oil, divided
- 2 sprigs fresh thyme
- 2 cloves garlic smashed
- 2 Tbsp butter
- 1 bunch of broccolini
- 2 oz arugula, washed and patted dry
Chef’s Note: When purchasing ribeye, look for nice marbling throughout the cut because this is what makes a ribeye so delicious.
Preparation
For the broccolini, place a medium saucepan with 2 quarts of water and 2 Tbls of salt on high heat and bring to a boil.
Preheat a large heavy-bottom sauté pan over medium heat (cast iron or stainless steel), 1-2 minutes. With a paper towel, pat steaks dry, brush steaks with oil, and season both sides liberally with salt. Add remaining oil to heated pan and heat for 30 seconds. Add steaks to the pan and press down with spatula to sear. Cook for 4 minutes and turn to sear the other side for 3 minutes, pressing with a spatula. After 3 minutes, add thyme, smashed garlic, and butter. Tilt the pan, basting with butter and thyme, 1-2 minutes until the internal temperature is 130 degrees for medium rare. Remove from the pan and place in a roasting pan with a rack and rest for 5 minutes. Reserve drippings.
While steaks are resting, add broccolini to boiling water and cook 3 minutes until tender, then drain. To plate, divide broccolini and arugula among the 4 plates side by side. Drizzle reserved drippings over broccolini. Slice steaks and place on top of arugula. Garnish with freshly ground pepper and flaky finishing salt.
Recipe courtesy of Knights Bridge
Estate Chef Justin Wangler