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Brown-Butter Basted Rib Steak

with Crisp Green Salad & Rosemary-Roasted Potatoes

Cooking time

35 minutes




940 /serving

We had you at brown butter, eh? This shareable, bone-in rib steak is a talking piece, tender and basted with butter you’ll have cooked down until it reaches a handsome, nutty hue. The flavour it imparts is out of this world. It’s perfectly matched with a herbaceous salad bursting with crunch and the freshness of spring, not to mention the roasted potatoes blessed with a touch of rosemary.

We will send you:

  • 22oz Bone-in 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 herb spice blend (dried vegetables, 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
49 g
Saturated Fat
22 g
730 mg
Total Carbs
53 g
7 g
69 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, turning 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 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 of the 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 to combine thoroughly.
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Plate your dish
Divide the finished potatoes and brown-butter basted rib steak between your plates. Top the steak with the salad and a drizzle of olive oil. Bon appétit!

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