The Elevated Ribeye: A Homage to Eleven Madison Park

Instructions

1. 1

   Remove the ribeye steak from the refrigerator at least 1 hour (up to 2 hours) before cooking to bring it closer to room temperature. Pat the steak thoroughly dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper.

2. 2

   Preheat your oven to 400°F (200°C).

3. 3

   On a baking sheet, toss the asparagus or broccolini with 1 tbsp olive oil, salt, and pepper. Roast in the preheated oven for 10-15 minutes, or until tender-crisp. Set aside.

4. 4

   Heat a heavy-bottomed, oven-safe skillet (preferably cast iron) over high heat until smoking. Add the grapeseed oil, swirling to coat the pan.

5. 5

   Carefully place the seasoned ribeye in the hot skillet. Sear undisturbed for 3-4 minutes per side until a deep, crusty brown forms. For a 1.5-inch steak, this should be sufficient for the initial sear.

6. 6

   Reduce the heat to medium. Add 3 tablespoons of butter, smashed garlic, thyme, and rosemary to the pan. Once the butter is melted and foaming, tilt the pan slightly and baste the steak repeatedly with the butter-herb mixture using a large spoon for 1-2 minutes.

7. 7

   Transfer the skillet immediately to the preheated 400°F (200°C) oven. Cook for 5-10 minutes, or until it reaches your desired internal temperature (e.g., 125-130°F for medium-rare). Use an instant-read thermometer.

8. 8

   Remove the steak from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes. This is crucial for juicy results.

9. 9

   While the steak rests, make the pan sauce: Return the skillet to medium heat (discarding any burnt aromatics, but keeping the rendered fat). Add the minced shallot and sauté for 1-2 minutes until softened. Deglaze the pan by pouring in the red wine (or beef broth), scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, about 2-3 minutes.

10. 10

    Stir in the beef broth and continue to simmer for another 2-3 minutes until slightly thickened. Remove from heat and whisk in the remaining 1 tablespoon of cold unsalted butter until melted and emulsified. Season the sauce with salt and pepper to taste.

11. 11

    Slice the rested ribeye against the grain into thick pieces. Arrange on plates with the roasted asparagus or broccolini. Spoon the pan sauce generously over the steak. Serve immediately.