📝 Instructions
Prepare the Steak: Remove the halal ribeye steak from the refrigerator 30-60 minutes before cooking to bring it closer to room temperature. Pat it thoroughly dry with paper towels. Season generously on all sides with sea salt and black pepper.
Cook the Steak: Heat the olive oil in a heavy-bottomed skillet (cast iron works best) over high heat until shimmering and almost smoking. Carefully place the seasoned steak in the hot skillet. Sear for 2-3 minutes per side until a beautiful, deep brown crust forms.
Baste the Steak: Reduce the heat to medium. Add the butter, rosemary, and smashed garlic cloves to the skillet. As the butter melts, tilt the pan and continuously baste the steak with the melted butter mixture for another 2-4 minutes, flipping once, until it reaches your desired doneness (e.g., 125°F for rare, 135°F for medium-rare, 145°F for medium).
Rest the Steak: Transfer the steak to a cutting board, tent loosely with foil, and let it rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender, flavorful steak.
Cook the Pasta and Broccoli: While the steak rests (or simultaneously if you have two burners), bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. During the last 2 minutes of cooking, add the small broccoli florets to the pasta water to blanch until bright green and slightly tender-crisp.
Drain and Cool: Drain the pasta and broccoli thoroughly. Rinse under cold water for a minute to stop the cooking process and cool them down. Drain very well again.
Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and well combined. Taste and adjust seasonings as needed.
Combine Salad Ingredients: Add the drained and cooled pasta, broccoli, diced red onion, and diced red bell pepper to the dressing. Toss gently until all ingredients are evenly coated.
Serve: Slice the rested steak against the grain into desired portions. Serve immediately alongside a generous scoop of the creamy broccoli pasta salad. Garnish the salad with fresh chopped parsley if desired.
💡 Chef’s Tips
For an even richer crust on your steak, consider a reverse sear: bake the seasoned steak in a preheated 250°F (120°C) oven until it reaches about 10 degrees below your target internal temperature, then sear in a hot skillet as instructed.
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