Ribeye Recipe

Prep

Remove ribeye from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. 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.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1–2 tablespoons olive oil and swirl to coat.

Place the steak in the hot skillet and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (adjust time for thickness and desired doneness).

During the last 1–2 minutes of cooking, add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) to flavor and finish cooking.

Transfer the steak to a cutting board and rest loosely tented with foil for 8–10 minutes. Resting allows juices to redistribute.

While the steak rests (or up to 30 minutes ahead), combine apple cider vinegar, water, sugar, and salt in a small bowl and stir until sugar dissolves.

Add the thinly sliced red onion, toss to coat, and let sit at room temperature for at least 10 minutes. For a milder pickle, refrigerate for 30 minutes. Drain before assembling if excess liquid is present.

In a small bowl mix mayonnaise, grated garlic, lemon juice, salt, and black pepper. Taste and adjust seasoning. Keep chilled until ready to use.

Combine shredded cabbage, grated carrot, and chopped parsley in a bowl. Dress with apple cider vinegar, olive oil, salt, and pepper. Toss well and let sit 5–10 minutes to soften. Taste and adjust seasoning.

Whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, lemon juice, and hot sauce (if using) in a small bowl until smooth. Taste and balance sweet, salty, and tangy as desired.

Preheat your broiler to high and line a baking sheet with parchment or a silicone mat. Spoon small mounds (about 2 tablespoons each) of the grated cheese mixture onto the sheet, flattening each mound into a 3–4 inch circle.

Broil 2–3 inches from the element for 2–3 minutes until the cheese melts and edges are golden brown and lacy. Watch carefully to avoid burning.

Remove from oven and let the cheese rounds cool 1–2 minutes; they will crisp as they cool into a shell-like disk. Carefully lift with a spatula and transfer to a rack to fully set.

Slice the rested ribeye against the grain into 1/4-inch to 1/2-inch thick slices.

If serving on bread or a roll, lightly toast the roll and spread a generous layer of garlic mayo on the bottom.

Place a cheese crust shell on the plate or on the roll. If using as a plate component, fan slices of ribeye across or atop the shell so the warm meat slightly softens the cheese (this creates a pleasant contrast).

Top the steak with a spoonful of HB sauce, a small handful of slaw, and a few pickled red onions. Add an extra drizzle of garlic mayo if desired.

Garnish with microgreens or chopped parsley and serve immediately while cheese shell and steak are warm.