Dry-aged Prime Petaluma Beef Recipe

Preparation and Seasoning

1. 1

   Temper and season steaks

   Remove the dry-aged Prime Petaluma ribeye steaks from the refrigerator 30-60 minutes before cooking to come to room temperature. Pat steaks dry with paper towels. Season generously on all sides with kosher salt and pepper (approximately 6 tsp salt and 3 tsp pepper for four steaks). Set aside to rest while you prep the pan.

2. 2

   Preheat pan

   Heat a heavy skillet or cast-iron pan over high heat until just smoking. Add vegetable oil and let it shimmer.

3. 3

   Sear steaks and baste

   In batches if needed, sear steaks 2.5–3 minutes per side to form a deep crust. In the last 2 minutes, add 3 tbsp butter, 4 sprigs thyme, and 3 smashed garlic cloves; tilt pan and baste the steaks with the melted butter. Transfer steaks to a warm plate and rest 8–10 minutes.

4. 4

   Make pan sauce

   In the same pan, add minced shallots and a pinch of salt; sauté in the fond until translucent. Deglaze with 0.5 cup dry red wine, scraping up browned bits. Reduce by half, then add beef stock and thyme; simmer until slightly thickened. Remove from heat and whisk in 2 tbsp butter off heat. Season to taste with salt and pepper.

5. 5

   Mash potatoes

   Meanwhile, place potatoes in salted water and boil until very tender, about 15–20 minutes. Drain well, then mash with butter, warm milk, and salt until smooth and fluffy. Keep warm.

6. 6

   Sauté mushrooms

   In a separate skillet, heat olive oil over medium-high heat. Add minced shallot and sliced mushrooms; sauté until deeply browned, 6–8 minutes. Season with salt and pepper and keep warm.

7. 7

   Plate and finish

   Divide mashed potatoes among four plates. Slice each steak and arrange on top of the potatoes. Spoon pan sauce over the steaks and add mushrooms to the side. Garnish with thyme if desired and serve immediately.