Why Rai Benjamin Brakes for Steaks | Athlete's Cookbook | Nike
Everyone’s trying to keep up with Rai Benjamin, the young track star who set a world relay record as an undergrad and earned a gold and silver medal in his World Championships debut.
During college, Rai ran on burgers and pizza. As a pro, he’s learned that fast food means slow laps. It wasn’t until he switched up his nutrition that he found his next gear.
On this episode of Athlete’s Cookbook, Rai reveals just how much fuel he burns to earn a scale-tipping rib eye. Meanwhile, comedian James Davis tests his mettle by taking on Rai’s hurdles in street clothes.
4 tbsp. extra-virgin olive oil
2 8- to 12-oz. boneless rib-eye steaks, 1 to 1½ inches thick
Himalayan pink salt and freshly ground black pepper
Lawry’s Seasoned Salt
1 tbsp. grapeseed oil
2 sprigs rosemary
1 lb. small red potatoes, rinsed and quartered
2 tbsp. butter
2 bunches broccolini (about 1 lb. total), trimmed
How to Make It
Preheat the oven to 400°F. Toss the quartered potatoes with 1 tbsp. extra-virgin olive oil and salt and pepper to taste. Roast on a baking sheet for about 25 minutes or until fork-tender.
Rub 1 tbsp. extra-virgin olive oil onto both sides of your steaks and season them to taste with Himalayan pink salt, pepper, and Lawry’s Seasoned Salt.
Heat grapeseed oil in a cast-iron skillet over medium-high. Once it’s good and hot, add the steaks and sear them for 4 to 5 minutes per side for a medium finish. When they’re about a minute away from done, add 1 tablespoon of butter and 1 sprig of rosemary to the pan for each steak. Tilt the pan slightly to gather butter and spoon it over the top of the steaks. Next, remove the steaks from the skillet and let them rest for a few minutes.
Drizzle the broccolini with 1 tbsp. extra-virgin olive oil and toss to coat. Flash-sear them in a sauté pan over medium-high heat until they’re crisp and lightly charred. Season them with salt and pepper to taste.
Footage Provided by IMG Replay.
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