Buttery Soft Rib Steaks

styling and Photography by Chay Berger
Food prep by leah hamaoui

Buttery Soft Rib Steaks

By Chaya Surie Goldberger

These rib steaks, marinated in a simple blend of olive oil and garlic, are grilled to perfection for a smoky char, then slow-baked in savory chicken soup. This method infuses the meat with deep flavor and ensures that it becomes tender and juicy with minimal ingredients while delivering maximum taste.

• Yields 3 steaks
• ¼ cup Tuscanini Olive Oil
• 3 large cloves garlic, crushed (optional but recommended)
• 1 Tbsp black pepper
• 1 tsp salt
• 3 bone-in rib steaks
• ½–¾ cup chicken stock (actual chicken stock, not consommé and water)
• kosher salt, for sprinkling

Mix olive oil, garlic, pepper, and salt. Coat each steak with the mixture and allow to marinate for at least 30 minutes.

Preheat oven to 190°F (88°C).

Heat a grill pan and sear the steaks for 3 minutes per side, just until they get grill marks.

Place the steaks in a deep baking sheet and pour the chicken stock into the pan. Cover tightly and bake for 2–4 hours (the longer you cook it, the more tender the meat will be).