The Beef before the Bird...
Last night's simple supper called upon the lovely head of broccoli from this week's bushel, which became the perfect backdrop for seared cast iron Ribeyes. A truly welcome, minimal ingredient meal, with all the food preparation imminently on the horizon so close to Thanksgiving.
Cast Iron Ribeyes Over Broccoli Puree
1 large head broccoli
1/4 cup Kefir (or you may use creme fraiche or heavy cream, if you prefer)
2 thick cut Ribeye steaks
salt and pepper
For the puree:
Bring a large pot of salted water to a boil. Wash and trim your broccoli, breaking into small florets. Dice the broccoli stems. Add the broccoli and diced stem to the boiling water and cook 6-7 minutes until all the broccoli is tender. Reserve a bit of your cooking liquid. Drain the broccoli and puree in a food processor, adding a splash or so of the cooking liquid to help it along, until smooth. Add in the Kefir and season to taste with salt and pepper. Cover and keep warm to allow the puree to rest and mellow while you prepare the steaks.
For the steaks:
Heat a cast iron skillet on high heat, drizzle in a few drops of canola oil just to barely coat the pan. Season steaks generously with salt and pepper and place in the hot skillet. Sear the steak on one side for 3-ish minutes (the steaks will "tell" you they are ready to turn by releasing easily when you flip them). Sear on the second side for an additional 3 minutes, and place in the oven for 3 minutes longer, to ensure an even cooking. Steaks will have a lovely crust on the outside, and remain pink inside, at about medium/medium rare, depending on thickness. Remove steaks from the oven and skillet and allow them to rest on a cutting board for 10 minutes before serving.
To serve, artfully spread some of the broccoli puree on each plate and top with the seared Ribeye. Bon Appetit! And Happy Thanksgiving!