Ribeye Recipe

Bring steak to room temperature

Remove the 16 oz bone-in ribeye from the refrigerator 45–60 minutes before cooking and pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat a grill (charcoal or gas) to high heat (about 500–550°F / 260–290°C). If using a cast-iron skillet, heat it until smoking hot over high heat.

Brush the steak lightly with neutral oil. Place the steak on the hot grill or skillet. For medium-rare on a 1.25–1.75" thick ribeye, grill 4–5 minutes per side over direct high heat to develop a good crust. If using a skillet, sear 3–4 minutes per side, then finish in a 400°F oven for 4–6 minutes as needed.

Use an instant-read thermometer: remove when internal temperature reaches 125–128°F for medium-rare (it will rise while resting). Add 1 tablespoon unsalted butter on top for finishing and let melt for 30–60 seconds.

Transfer to a cutting board and tent loosely with foil. Rest 8–10 minutes before slicing to allow juices to redistribute.

In a small bowl, combine 4 tablespoons softened unsalted butter, 2 tablespoons finely chopped flat-leaf parsley, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Mix until smooth and homogeneous. Spoon onto plastic wrap, form into a log if desired, and refrigerate until firm (at least 30 minutes). Bring near room temperature when ready to serve so it’s spreadable.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Toss halved tomatoes with 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, and 1 teaspoon fresh thyme leaves. Arrange cut-side up on the baking sheet.

Roast for 12–18 minutes, until tomatoes are softened and edges begin to caramelize. Remove from oven and keep warm until plating.

In a small saucepan, combine 3 tablespoons white wine vinegar, 3 tablespoons dry white wine, 1 tablespoon finely chopped shallot, 1 tablespoon chopped tarragon, and crushed peppercorns. Bring to a simmer and reduce over medium heat until about 2 tablespoons of liquid remain. Strain into a heatproof bowl and discard solids; allow to cool slightly.

Set the bowl over a saucepan of gently simmering water (double boiler) — the bowl should not touch the water. Whisk in 3 egg yolks and whisk constantly until the mixture slightly thickens and becomes frothy.

Very slowly drizzle in the warm melted butter (8 tablespoons) while whisking continuously to emulsify. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to adjust consistency.

Once thick and glossy, remove from heat and stir in 1/2 teaspoon salt, 1/2 teaspoon lemon juice and the remaining 1 tablespoon chopped tarragon. Keep warm (not hot) until service; if necessary, hold over very low warm water and whisk occasionally.

Rinse cut potato sticks in cold water until the water runs clear to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat 3 cups of frying oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, blanch the fries for 3–4 minutes until they are just tender but not colored. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 teaspoon fine sea salt and 1/4 teaspoon black pepper, and keep warm.

Slice the rested ribeye against the grain into 1/2–3/4" slices, leaving the bone intact if desired for presentation.

Place slices on a warm plate. Top with a round or slice of Beurre Maître d'Hôtel so it melts over the steak. Spoon a small pool of Béarnaise sauce alongside or partially over the steak. Arrange 3–4 roasted tomato halves next to the steak and add a generous portion of french fries.

Garnish with a sprig of fresh tarragon or parsley if desired and serve immediately.