Jul 13 2026
Restaurants›Copper Spoon›12oz Ribeye Recipe

12oz Ribeye Recipe

Inspired by Copper Spoon
Time1h 30m
Serves2

Roasted fingerlings / grilled leeks & zucchini house cultured, bone marrow butter black garlic bordelaise

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Ingredients

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Ribeye Steak

Roasted Fingerlings

Grilled Leeks & Zucchini

Bone Marrow Butter

Bordelaise Sauce

Method

Preparing the Ribeye Steak

  1. 1

    Season the Steak

    Pat the ribeye steak dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the Steak

    In a skillet, heat olive oil over medium-high heat. Once hot, add the ribeye and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Roasting Fingerlings

  1. 4

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). Wash the fingerling potatoes and cut them in half lengthwise.

  2. 5

    Season and Roast

    In a bowl, toss the potatoes with olive oil, rosemary, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until golden and tender.

Grilling Leeks & Zucchini

  1. 6

    Prepare the Vegetables

    Trim the roots and dark green tops of the leeks, then slice them in half lengthwise. Cut the zucchini into thick slices.

  2. 7

    Grill the Vegetables

    Preheat the grill to medium-high heat. Brush the vegetables with olive oil and season with salt and black pepper. Grill for about 5-7 minutes on each side until they are tender and have grill marks.

Making Bone Marrow Butter

  1. 8

    Prepare the Butter

    In a small saucepan, melt the unsalted butter over low heat. Add the bone marrow and black garlic, stirring until well combined.

  2. 9

    Season the Butter

    Add a pinch of salt to the butter mixture and stir. Remove from heat and keep warm.

Making Bordelaise Sauce

  1. 10

    Prepare the Sauce

    In a saucepan, combine the red wine and chopped shallot. Bring to a boil and reduce to a simmer, cooking until reduced by half.

  2. 11

    Finish the Sauce

    Add the beef stock and continue to cook until thickened. Stir in butter, and season with salt and black pepper. Strain the sauce before serving.

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