Pan-Seared Rib Steaks

Zehava Krohn Recipe By
  • Cook & Prep: 45 m
  • Serving: 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.

Ingredients (16)

Pan-Seared Steaks

Roasted Vegetables with Lemon Garlic Sauce

Sommelier Suggests

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 500⁰F.

  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.

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