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Recipe courtesy of Michael Voltaggio

Beef and Broccoli

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  • Level: Intermediate
  • Total: 12 hr 55 min (includes overnight seasoning)
  • Active: 35 min
  • Yield: 4 servings
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Two 2-pound bone-in dry-aged rib-eye steaks

Sea salt

1/4 cup grapeseed oil 

2 tablespoons butter 

2 cloves garlic

2 sprigs fresh thyme 

Broccoli Chimichurri, recipe follows

Soy Tofu Mustard, recipe follows

Broccoli Chimichurri:

750 grams grapeseed oil

400 grams picked parsley leaves 

200 grams broccoli florets, grated fine with a knife (only the flower part) 

1 clove garlic 

6 grams red wine vinegar 


Soy Tofu Mustard:

Two 8-ounce pieces firm tofu

200 grams Dijon mustard 

100 grams tamari soy sauce 


  1. Season steaks on both sides generously with sea salt. Place on a rack and refrigerate for 12 hours, allowing air to circulate and dry the meat out.
  2. Preheat oven to 250 degrees F. Heat a cast-iron pan on the stovetop over medium-high heat. Pour grapeseed oil into the pan, then place the steaks in the pan. Get a good sear on the first side, about 5 minutes, then flip the steaks and sear for another minute. Add butter, garlic and herbs and baste, another 2 to 3 minutes. Remove the steaks from the pan.
  3. Return steaks to a sheet tray lined with a rack. Roast until an instant-read thermometer inserted in the center registers 120 degrees F. Allow to rest at room temp for 5 to 10 minutes before serving. Slice on a bias and top with Broccoli Chimichurri and dot plate with Soy Tofu Mustard.

Broccoli Chimichurri:

Yield: about 2 cups
  1. To make parsley oil, blend oil and parsley on high, then place in a small pot. Simmer for 5 minutes. Remove from heat, allow to cool until room temp. Pass through a coffee filter.
  2. Add the broccoli florets, garlic, vinegar and 200 grams parsley oil to a medium bowl. Mix to combine. Transfer to a serving bowl.

Soy Tofu Mustard:

Yield: 4 to 6 servings
  1. Add tofu, Dijon and soy sauce to a blender. Blend on high until smooth. Transfer to a bowl to serve.
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