Barry’s Downtown Prime Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season and marinate briefly

Rub the steak with 1 tablespoon olive oil, minced garlic, chopped rosemary and Worcestershire sauce. Generously season both sides with kosher salt and freshly ground black pepper. Let rest at room temperature for 30 minutes so flavors penetrate and surface dries slightly.

While the steak rests, combine the softened butter, chopped parsley, chives, lemon zest, a pinch of salt and a pinch of black pepper in a small bowl. Mix until smooth, then transfer the butter onto plastic wrap and form into a log about 1-inch diameter. Refrigerate until firm (at least 15 minutes).

Sear the steak

Preheat a heavy cast-iron skillet over high heat until very hot (about 5 minutes). Add a light film of neutral oil if desired. Place the ribeye in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes for medium-rare (adjust 2–5 minutes per side depending on thickness and desired doneness). During the last minute, add the thyme sprig to the pan and baste the steak with the pan juices using a spoon. Remove the steak to a cutting board and tent loosely with foil to rest for 8–10 minutes.

Make pan sauce

Lower heat to medium. If pan is excessively smoky, remove excess fat leaving about 1 tablespoon in the pan. Add the minced shallot and garlic and sauté 30–45 seconds until translucent and fragrant. Pour in 1 tablespoon red wine (or a splash of beef stock) and scrape up browned bits with a wooden spoon. Add 1 cup beef stock and the Dijon mustard, then simmer briskly until sauce reduces by about half, 6–8 minutes. Whisk in the cold cubed butter off heat one cube at a time to emulsify and thicken. Taste and adjust salt and pepper as needed.

Cook potatoes

While skillet preheats, halve any larger baby Yukon potatoes. Toss potatoes with 1 tablespoon olive oil, 2 tablespoons butter and 1/2 teaspoon garlic powder, plus a pinch of salt and pepper. Spread on a rimmed baking sheet and roast at 425°F (220°C) for 20–25 minutes, turning once, until golden and tender.

Finish steak and plate

After the steak has rested, slice against the grain into 1/2-inch slices. Arrange arugula on each plate, dress lightly with 1 teaspoon lemon juice, a drizzle of olive oil (from pantry), and season with sea salt and pepper. Fan slices of ribeye over the arugula and spoon warm pan sauce over the meat. Place 2–3 slices of the chilled compound butter on the hot steak so it melts into the meat. Serve roasted potatoes alongside. Garnish with an extra thyme sprig if desired.