Pan-Roasted Ribeye with Broccoli and Wild Mushrooms
Nutritional Information
A simple, whole-food ribeye seared in its own fat and finished in the oven, paired with roasted broccoli and sliced wild mushrooms — no added oils or processed ingredients.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 lb bone-in ribeye steak (1 lb)
- 10 ozs broccoli florets
- 6 ozs mixed wild mushrooms, sliced
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
Bring ribeye to room temperature (20–30 minutes). Preheat oven to 400°F (200°C).
Salt is omitted per whole-food-only rule; heat a heavy skillet over high heat until smoking-hot. Place steak in pan; sear 3–4 minutes per side to develop a deep crust.
Add rosemary and smashed garlic to pan; transfer skillet to oven and roast 6–8 minutes for medium-rare. Remove and rest 5–10 minutes.
Meanwhile, place broccoli and mushrooms on a rimmed baking sheet. Roast in the same oven 12–15 minutes until tender and lightly browned (they will roast in their own moisture).
Slice steak against the grain and serve with roasted broccoli and mushrooms. Spoon any rendered juices over vegetables.
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