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1. Take the ribeye steaks out of the fridge 30 minutes ahead and pat very dry. Preheat the oven to 230°C (450°F) with a baking sheet inside. Peel the potatoes and cut into 3 cm chunks. Cut the broccoli into large florets. Mince 2 garlic cloves for the mash and smash the remaining 3 cloves.
2 piece Ribeye steak,
5 clove Garlic,
4 piece Yukon Gold potatoes,
2 piece Broccoli
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2. Toss the broccoli with olive oil, half the kosher salt and the red pepper flakes. Spread on the hot baking sheet cut-side down and roast 18-20 minutes until deeply browned and crisp at the edges.
1 tsp Kosher salt,
2 piece Broccoli,
2 tbsp Olive oil,
0.2 tsp Red pepper flakes
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3. Meanwhile, put the potatoes in a pot, cover with cold salted water, bring to a boil and simmer 15-18 minutes until very tender. Drain well and let steam dry for 2 minutes.
2 tsp Kosher salt,
4 piece Yukon Gold potatoes
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4. In a small pan, warm the whole milk with 1 tablespoon of the unsalted butter and the minced garlic for 2 minutes until the garlic is fragrant. Mash the potatoes, stir in the warm milk mixture and the Parmesan cheese until creamy, and season with salt and black pepper. Cover to keep warm.
2 tsp Kosher salt,
1 tsp Black pepper,
1 tbsp Unsalted butter,
5 clove Garlic,
0.3 cup Whole milk,
0.5 cup Parmesan cheese, finely grated
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5. Season the steaks generously with the remaining kosher salt and black pepper. Heat the vegetable oil in a cast iron skillet over high heat until just smoking. Sear the steaks 3 minutes per side until a dark crust forms.
2 piece Ribeye steak,
2 tsp Kosher salt,
1 tsp Black pepper,
1 tbsp Vegetable oil
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6. Reduce heat to medium, add the remaining 3 tablespoons butter, the smashed garlic cloves and thyme. Tilt the pan and baste the steaks continuously with the foaming butter for 2-3 minutes, until the internal temperature reaches 54°C (130°F) for medium-rare.
3 tbsp Unsalted butter,
5 clove Garlic,
4 piece Fresh thyme
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7. Rest the steaks on a board for 8 minutes. Squeeze the lemon over the roasted broccoli. Slice the steaks, spoon the pan butter over the top and serve with the Parmesan mash and broccoli.
0.5 piece Lemon (for finishing)
