Pan-Seared Rib Steaks

5

(1)

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• Cooking and Prep: 45 m
• Serves: 6
• No Allergens

If I’m having a smaller crowd for an afternoon Yom Tov meal, steaks are a really easy main dish. I don’t need to think about them ahead of time, and there are no long hours of cooking involved. They also work as a quick Chol Hamoed meal.

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Ingredients (16)

Pan-Seared Steaks

• 2 (2-lb.) rib steaks

• salt, for sprinkling

• freshly ground Gefen Black Pepper, for sprinkling

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  Gefen Black Peppercorns Spice Grinder

• 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 teaspoon paprika

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

Roasted Vegetables with Lemon Garlic Sauce

• 10 ounces baby bella mushrooms

• 1 red pepper, sliced into wedges

• 1 zucchini, sliced into rounds

• 1 yellow squash, sliced into rounds

• 1/4 cup Bartenura Olive Oil, plus more for drizzling

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  Bartenura Olive Oil

• salt, to taste

• pepper, to taste

• 12 cloves garlic, sliced

• 6 tablespoons fresh lemon juice 

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Start Cooking

For the Steaks

1. Rub steaks with salt, pepper, paprika, garlic, and 1 tablespoon olive oil.

2. Heat a skillet or grill pan over high heat. Drizzle with remaining 1 tablespoon olive oil. When the pan is very hot, add the steaks and sear for 7 to 10 minutes, flipping halfway through.

For the Roasted Vegetables

1. Preheat oven to 500 degrees Fahrenheit.

2. Spread mushrooms, pepper, zucchini, and squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 to 20 minutes, until roasted and charred.

3. Meanwhile, prepare the sauce. In a small saucepan over medium heat, combine garlic, 1/4 cup olive oil, and lemon juice. Cook, stirring occasionally, until garlic is soft and tender. Pour over vegetables before serving.