12oz 63 Acres Ribeye Recipe

Temper and season

Remove the 12 oz ribeye from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing lightly to adhere.

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tablespoons neutral oil. When oil shimmers, place the ribeye in the pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip the steak and add 2 tablespoons butter, smashed garlic cloves and thyme sprigs. Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steak (baste) for 1.5–2 minutes.

Finish to temperature

If the steak is thick and not yet at desired doneness, transfer the skillet to a 400°F (200°C) oven for 3–6 minutes (about 125°F/52°C for medium-rare). Use an instant-read thermometer. Remove the steak, tent loosely with foil and rest for 8–10 minutes before slicing. Reserve pan juices for jus.

Preheat oven to 425°F (220°C). While the steak tempers, cut the Yukon Gold potatoes into 1/2–3/4" wedges or cubes. Parboil: place potatoes in salted cold water, bring to a boil and cook 6 minutes until just tender but not falling apart. Drain and shake the pot to roughen edges (this helps crisping).

Toss the parboiled potatoes with 2 tablespoons olive oil, lemon zest, minced garlic, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes, turning once, until deeply golden and crisp.

When potatoes are crisp, toss with 1 tablespoon lemon juice and chopped parsley. Keep warm until plating.

While potatoes roast, heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add trimmed broccolini, season with 1/2 teaspoon kosher salt and cook, stirring occasionally, 4–6 minutes until bright green and tender-crisp with some char. Finish with a squeeze of half a lemon. Keep warm.

Combine 2 tablespoons red wine vinegar, 1 teaspoon sugar and 1 tablespoon water in a small saucepan over medium heat. Stir until sugar dissolves. Add thinly sliced shallot and simmer gently 2–3 minutes until shallot softens and liquid reduces to a syrupy consistency. Remove from heat, stir in 1 teaspoon olive oil and 1/4 teaspoon salt. Let cool to room temperature — flavors will mellow and become balanced (agrodolce).

In a blender or food processor, combine 1 cup packed basil leaves, 1/4 cup parsley, 1 teaspoon capers, 1 garlic clove, 1 teaspoon lemon juice, 1 teaspoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pulse until coarsely smooth. Adjust seasoning or oil for desired consistency. Keep at room temperature.

Using the skillet used to sear the steak, pour off excess fat leaving browned fond. Place over medium heat, add 1 tablespoon minced shallot and sauté 30 seconds. Deglaze with 2 tablespoons red wine, scraping up browned bits. Add 1/2 cup beef demi-glace (or reduced beef stock) and 1/2 teaspoon fresh thyme leaves. Simmer gently 3–4 minutes until slightly reduced. Off heat, whisk in 1 tablespoon cold butter to lend sheen and finish. Taste and season with 1/4 teaspoon salt if needed. Keep warm.

Slice the rested ribeye against the grain into 1/4–1/2" slices. Arrange potato portion and broccolini on the plate. Fan 3–4 slices of ribeye alongside.

Spoon a small pool of jus next to the steak and drizzle or dot basil verde around the plate. Top potatoes with a spoonful of shallot agrodolce to add sweet-tangy contrast. Finish steak with a light sprinkle of coarse sea salt and optional microgreens or basil leaves.

Serve immediately while hot.