Name: Rib Eye with Slow-Roasted Fennel and Steamed Broccolini
Yield: 2 Servings
Ingredients: 2 medium fennel bulbs, quartered; 5 garlic cloves smashed, divided; 2 tablespoons olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 1 tablespoon vegetable oil; 1 12–14-oz. boneless rib-eye steak, about 1¼” thick; 4 sprigs thyme; 1 tablespoon unsalted butter; ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh oregano; ¾ pound broccolini; 1 lemon, zested, halved; 1 teaspoon crushed red pepper flakes

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Jarren Vink

The same technique and proportions will work for a pork chop, lamb chops, or any other steak you like.

Recipe notes