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These rib steaks, marinated in a simple blend of olive oil and garlic, are grilled to perfection for a smoky char, then slow-baked in savory chicken soup. This method infuses the meat with deep flavor and ensures that it becomes tender and juicy with minimal ingredients while delivering maximum taste.
Yields 3 steaks
1/4 cup Tuscanini Olive Oil
3 large cloves garlic, crushed or 3 cubes Gefen Frozen Garlic (optional but recommended)
1 tablespoon Pereg Black Pepper
1 teaspoon salt
3 bone-in rib steaks
1/2–3/4 cup chicken stock (actual chicken stock, not consommé and water)
kosher salt, for sprinkling
Mix olive oil, garlic, pepper, and salt. Coat each steak with the mixture and allow to marinate for at least 30 minutes.
Preheat oven to 190 degrees Fahrenheit (88 degrees Celsius).
Heat a grill pan and sear the steaks for three minutes per side, just until they get grill marks.
Place the steaks in a deep baking sheet and pour the chicken stock into the pan. Cover tightly and bake for two to four hours (the longer you cook it, the more tender the meat will be).
Remove from oven and sprinkle with kosher salt before serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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