Menu
Steak Sunday Dinner
Cast-iron ribeye with shoyu butter, roasted broccolini, a bright grapefruit salad, and warm fudgy brownies.
Serves 2 | Time ~2 hrs | Oven 425°F / 350°F
On the menu
Cast-iron ribeye with shoyu butter, roasted broccolini, a bright grapefruit salad, and warm fudgy brownies for dessert.
Serves: 2 Total time: ~2 hrs Oven: 425°F for broccolini, 350°F for brownies
Menu
| Course | Recipe |
|---|---|
| Main | Nicku Ribeye with Soy Shoyu Butter |
| Vegetable | Lemon-Garlic Parmesan Broccolini |
| Salad | Grapefruit, Avocado, Little Gem, and Pistachio Salad |
| Dessert | Warm Fudgy Brownies |
Shopping list (for 2)
Meat
- 1 large ribeye steak
- Soy shoyu butter from the butcher
Produce
- 1 bunch broccolini
- 2 little gem lettuces, or 1 small butter lettuce
- 1 grapefruit
- 1 avocado
- 1 lemon
- 1 head garlic
- Optional herbs: mint, dill, or chives
Dairy
- ½ cup butter (1 stick)
- Parmesan
- Vanilla ice cream
Pantry
- Neutral oil (avocado, canola, grapeseed, or vegetable)
- Olive oil
- Honey
- Pistachios, shelled
- Kosher salt
- Black pepper
- Sugar
- Cocoa powder
- All-purpose flour
- Baking powder
- Vanilla extract
- Eggs (2)
- Optional: chocolate chips, chili flakes
Notes
- For medium-rare steak, pull at 125-128°F.
- Do not put shoyu butter in the hot pan; use it as a finishing butter.
- Dress the salad right before serving.
- Broccolini can sit at room temperature for a bit.
- Brownies are best warm with ice cream.
Source
Distilled from steak_sunday_dinner_menu.md