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).

Remove from oven and sprinkle with kosher salt before serving.