Restaurants›Chophouse New Orleans›Our Giant Cuts Recipe

Our Giant Cuts Recipe

Inspired by Chophouse New Orleans
Time1h
Serves2

Bone-In Ribeye 22oz

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Steak

Take the bone-in ribeye steak out of the refrigerator and let it come to room temperature for about 30-45 minutes. This ensures even cooking.

2

Season the Steak

Generously season both sides of the steak with kosher salt and black pepper. Press the seasoning into the meat to ensure it sticks.

3

Preheat the Pan

Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add olive oil and let it heat until shimmering.

4

Sear the Steak

Place the ribeye steak in the hot pan and sear it for about 4-5 minutes on one side until a crust forms. Avoid moving the steak around.

5

Flip and Add Aromatics

Flip the steak and add smashed garlic cloves and fresh rosemary to the pan. Cook for another 4-5 minutes for medium-rare, basting with the pan juices.

6

Check for Doneness

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).

7

Rest the Steak

Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute.

8

Serve

Slice against the grain and serve with your favorite sides.