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Brown Butter-Basted AAA Bone-In Rib Steak

with Crunchy Green Salad & Rosemary-Roasted Potatoes

Cooking time

35 minutes




910 /serving

We had you at brown butter, eh? This shareable, bone-in rib steak is a real conversation piece—you’ll be commenting on the generous cut, the tenderness of the beef and the free-handed basting with butter you’ll have cooked down until it reaches a handsome, nutty hue. The flavour it imparts is out of this world. Match the steak with an herbaceous string pea salad bursting with crunch, not to mention the roasted potatoes blessed with a touch of rosemary.

We will send you:

  • 22oz AAA Bone-in beef rib steak
  • 60g Radishes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Bunch of chives
  • 2 Celery stalks
  • 450g Baby potatoes
  • 170g Sugar snap peas (or snow peas)
  • 15ml White wine vinegar
  • 2g Dried rosemary
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Sheet pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Large pan
Total Fat
52 g
Saturated Fat
23 g
670 mg
Total Carbs
53 g
7 g
58 g
8 g
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Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the dried rosemary, ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, flipping halfway through, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the potatoes roast, thinly slice the celery on an angle. Thinly slice the radishes into rounds; place in a bowl of cold water. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Mince the garlic. Roughly chop the parsley leaves and stems. Cut the chives into 1-inch segments.
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Cook the steak
In a large pan, heat a drizzle of oil on medium-high. Pat the steak dry with paper towel; season with ½ the remaining spice blend and S&P. Add the steak* to the pan and cook, 5 to 8 minutes on the first side, until beginning to brown. Flip the steak; add ⅔ of the garlic, the remaining dried rosemary and 3 tbsp butter (double for 4 portions). Continue to cook, spooning the butter over the steak as it foams, 5 to 8 minutes, until cooked as desired. Transfer to a cutting board and let rest for at least 5 minutes before cutting the steak off the bone and slicing it against the grain.
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Make the salad
While the steak rests, in a large bowl, combine the white wine vinegar, as much remaining garlic as you’d like and 2 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Add the celery, radishes (drain before adding), sugar snap peas, parsley and chives. Toss well.
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Plate your dish
Divide the roasted potatoes, salad and brown butter-basted rib steak between your plates. Drizzle the steak with olive oil. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.