22oz Bone – In Usda Prime Ribeye Recipe

Bring to temperature & season

Remove the 22 oz bone-in ribeye from the refrigerator at least 60 minutes before cooking to come to near room temperature. Pat the steak dry with paper towels. Generously season both sides and the exposed bone with the 2 tbs kosher salt and 1 tbs freshly ground black pepper, pressing the seasoning into the meat.

Preheat and sear

Preheat oven to 375°F (190°C). Heat a heavy cast-iron skillet over high heat until smoking. Add 2 tsp neutral oil and swirl. Sear the ribeye 2–3 minutes on the first side without moving it to develop a deep crust. Flip and sear the other side 2 minutes. Sear the edges and bone for 30–60 seconds to render fat and color.

Finish in oven with butter-baste

Reduce heat to medium-high. Add 2 tbs unsalted butter, 2 thyme sprigs, and 2 crushed garlic cloves to the skillet. Tilt the pan and spoon the melted butter over the steak continuously for about 1 minute. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare (about 10–14 minutes depending on thickness). For medium, aim for 135°F (57°C). Use an instant-read thermometer in the thickest part.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes. During resting, the carryover will raise the temperature a few degrees.

Finish & slice

Before slicing, spoon any accumulated butter from the rested meat over the steak and sprinkle 1/2 tsp flaky sea salt. Slice against the grain into 1/2-inch thick slices and arrange on a warm platter.

Prepare eggs: place whole eggs in a saucepan, cover with cold water, bring to a gentle boil, then simmer 9 minutes for hard yolks. Immediately transfer to an ice bath for 5 minutes. Peel and separate yolks from whites. Reserve whites for another use or finely chop them to fold into the gribiche if desired.

Make base: mash the 3 hard-cooked yolks in a medium bowl until smooth. Whisk in 1 tsp Dijon mustard and 1 tsp white wine vinegar. Slowly whisk in 3 tbs extra-virgin olive oil until emulsified and creamy.

Fold add-ins: fold in the chopped cornichons (2 tbs), chopped capers (1 tbs), minced shallot (1 each), 2 tbs chopped parsley, 1 tbs sliced chives, 1/2 tsp black pepper, and 1/2 tsp lemon zest. Taste and adjust seasoning; add a pinch of salt only if needed (the roe and capers are salty).

Finish with roe: gently fold in the 1.5 oz smoked roe just before serving so the delicate eggs keep texture. Keep chilled until plating and spoon a small quenelle or dollop to serve alongside sliced steak.

Preheat oven and prepare skillet: Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven while it preheats. Brush or rub 1 tbs melted butter over the skillet once hot.

Mix dry ingredients: In a bowl whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbs sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp fine salt until combined.

Combine wet ingredients: In a separate bowl whisk 3/4 cup buttermilk, 1 large egg, and 2 tbs melted butter. Add 1/4 cup corn kernels if using.

Stir batter and bake: Pour wet into dry and stir until just combined (do not overmix). Carefully remove hot skillet from oven, add remaining 1 tbs melted butter to coat bottom, pour batter into skillet smoothing the top. Bake 15–18 minutes until golden and a toothpick comes out clean.

Cool and cut: Let cornbread rest 5 minutes, then loosen around edge and transfer to cutting board. Cut into wedges or squares to serve warm with the steak and fondue.

Prepare the pot: Rub the inside of a small saucepan or fondue pot with the cut garlic clove to lightly scent the pot, then discard the garlic.

Heat wine: Pour 1/2 cup dry white wine into the pot and bring to a gentle simmer over medium-low heat; do not boil.

Bind the cheese: In a small bowl, whisk 1 tsp cornstarch with 1 tsp cold water to form a slurry. Toss the grated 8 oz Gouda and 4 oz Gruyère with the slurry so the starch coats the cheese (this prevents separation).

Melt cheese: Gradually add the cheese to the simmering wine in handfuls, stirring constantly with a wooden spoon in a figure-eight motion until each addition is melted and smooth. Keep heat low to avoid graininess.

Season and keep warm: Stir in 1/4 tsp black pepper, 1/4 tsp dry mustard powder, and a pinch (1/8 tsp) freshly grated nutmeg. Maintain the fondue at a warm low temperature so it stays smooth. If it becomes too thick, stir in a tablespoon of warm wine or milk to loosen.

Plate components: Arrange sliced ribeye on a warm platter. Spoon small dollops or a quenelle of smoked roe gribiche atop or beside several slices of steak. Place warm cornbread wedges alongside.

Serve with fondue: Serve the gouda fondue in a small warmed pot or ramekin on the side for dipping cornbread, or drizzle a small amount over cornbread pieces as desired.

Garnish: Scatter 1/4 cup microgreens or watercress over the steak and add lemon wedges. Serve immediately so steak is warm and gribiche chilled contrast with warm fondue and cornbread.