Recipe by Zehava Krohn

Pan-Seared Rib Steaks

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Meat Meat
Medium Medium
6 Servings

No Allergens specified

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.


Pan-Seared Steaks

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

  • salt, to taste

  • pepper, to taste

  • 12 cloves garlic, sliced

  • 6 tablespoons fresh lemon juice 

Wine Pairing

Elvi El26


For the Steaks


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


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


Preheat oven to 500 degrees Fahrenheit.


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.


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.

Pan-Seared Rib Steaks

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Shimshon Sorkin
Shimshon Sorkin
3 years ago

Hi I want to know how to do the rib steak in the oven without too much fat Please let me know

My email is [email protected]

Leah Sorkin