Pan-Roasted Ribeye with Radishes

Michael Symon
Servings: 4
15 to 30 min

Another solid dish from Michael Symon!

  • Ingredients
  • step-by-step directions
Pan-Roasted Ribeye with Radishes
  • 2 (14-ounce) ribeye steaks (bone-in)
  • 2 tablespoons olive oil
  • 1 cup mixed radishes (halved, depending on size)
  • 2-3 thyme sprigs
  • 1 clove garlic (lightly smashed)
  • 4 tablespoons unsalted butter
  • arugula (to serve)
  • flaky sea salt (to taste)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat a large cast-iron skillet over medium-high heat. Season both sides of the steaks with Kosher salt and freshly ground black pepper and drizzle with olive oil. Add the steaks to the pan and allow to cook, without moving, until a deep golden crust forms, about 4-5 minutes, then flip, push steaks to the side of the pan, and radishes, thyme sprigs and garlic clove. Add butter and once melted, spoon to baste the mixture over the steaks while they continue to cook. Continue basting until desired temperature is reached, about 140-145ºF for medium. Remove steaks to a cutting board and allow to rest for 5 minutes.
  • Continue to cook radishes until they caramelize, about 3-5 minutes.
  • To serve, slice the steaks against the grain and top with radishes, a handful of arugula and a pinch of flaky sea salt.
  • Tip: For an extra burst of flavor, drizzle garnish with a high-quality balsamic vinegar!
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