Bistro Style Ribeye Recipe

Bring to room temperature & season

Remove steaks from refrigerator 45–60 minutes before cooking. Pat dry with paper towel. In a small bowl mix kosher salt, black pepper, smoked paprika and garlic powder. Rub steaks lightly with olive oil, then season both sides evenly with the spice mix.

Sear and finish

Preheat oven to 400°F (200°C). Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add 1 tablespoon olive oil. Place steaks in pan and sear undisturbed 2–3 minutes per side until a deep brown crust forms. Add unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt pan and spoon melted butter over steaks (basting) for 30–60 seconds. Transfer skillet to the oven for 4–8 minutes depending on thickness and desired doneness (4–5 min for rare, 6–8 min for medium-rare). Use an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare.

Rest the steaks

Remove steaks from oven, transfer to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute (temperature will rise a few degrees). Finish with a light sprinkle of coarse salt if desired before slicing.

Prep and parboil

While steaks come to room temperature, wash fingerlings and halve them lengthwise if larger than 1 inch. Place potatoes in a pot, cover with cold salted water, bring to a boil and simmer until just tender, about 8–10 minutes. Drain and let steam-dry in the colander for 2–3 minutes.

Roast

Toss parboiled potatoes with olive oil, salt, pepper and chopped rosemary. Spread cut-side down on a baking sheet. Roast in the preheated 400°F (200°C) oven (can roast alongside steaks) for 20–25 minutes, turning once if necessary, until golden and crisp on edges. When done, toss with chopped parsley if using.

Sweat shallot and reduce

In a small saucepan over medium heat, melt 1 tablespoon butter. Add finely minced shallot and sweat until translucent, about 2–3 minutes. Add the white wine and simmer gently until reduced by half, about 3–4 minutes.

Finish fondue

Lower heat to medium-low. Stir in heavy cream and cream cheese until smooth. Add crumbled blue cheese and stir continuously until melted and velvety, about 2–3 minutes. Season with black pepper and lemon zest. Keep warm on the lowest heat or in a small fondue pot; stir occasionally. If mixture is too thick, thin with up to 1–2 tablespoons of additional cream or warm white wine.

Soak onions

Separate thin onion slices into rings. Place rings in a bowl and pour buttermilk over them. Let soak 15–20 minutes — this softens and flavors the onion and helps the coating adhere.

Coat and fry

While onions soak, combine flour, cornstarch, paprika and salt in a shallow bowl. Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C). Working in batches, drain excess buttermilk from onion rings, toss into the flour mix to coat thoroughly, shaking off excess. Fry in hot oil until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and salt lightly while hot.

Slice the rested ribeye against the grain into 1/2-inch thick slices. Arrange slices fanned on warmed plates alongside roasted fingerling potatoes.

Spoon a generous ladle of warm blue cheese fondue into a small ramekin or directly over a portion of the steak, as preferred.

Top the steak and potatoes with a handful of crispy onions for crunch. Garnish with microgreens or chopped parsley and finish with a light sprinkle of coarse salt if desired.

Serve immediately while steaks and fondue are warm.