12oz 63 Acres Ribeye (gf) Recipe

Bring steak to room temperature

Remove the 12 oz ribeye from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels.

Season both sides liberally with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat.

Preheat a heavy cast-iron skillet over high heat until smoking. Add 1 tbsp neutral oil and heat until shimmering.

Sear the steak for 2.5–3 minutes on the first side without moving to develop a deep crust. Flip and add 1 tbsp unsalted butter, smashed garlic cloves and thyme sprigs to the pan.

Tilt the pan and baste the steak with the melted butter for 2–3 minutes while cooking the second side for medium-rare (target internal temperature 125–130°F / 52–54°C). Adjust time for desired doneness.

Remove steak to a cutting board, tent loosely with foil and rest for 8–10 minutes before slicing.

Bring a pot of salted water to a boil. Add 1 lb cubed Yukon gold potatoes and parboil for 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes.

Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet, spreading in a single layer with space between pieces for browning.

Roast for 25–30 minutes, turning once halfway, until golden and crispy.

Remove from oven and immediately toss with lemon zest, 1 tbsp lemon juice and 1 tbsp chopped parsley. Taste and adjust seasoning to taste.

Bring a medium pot of salted water to a boil. Blanch 8 stalks broccolini for 1.5–2 minutes until bright green and just tender, then transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

Heat 1 tsp olive oil in a skillet over medium-high heat. Add broccolini and sauté 1–2 minutes to reheat and lightly char tips. Season with 1/2 tsp salt and finish with 1/2 tbsp lemon juice.

While potatoes roast, heat 1 tsp olive oil in a small sauté pan over medium heat. Add 1 thinly sliced shallot and cook until softened, about 2–3 minutes.

Add 2 tbsp red wine vinegar and 1 tsp sugar. Reduce heat and simmer until vinegar is reduced slightly and shallots are glossy and saucy, about 3–4 minutes. Season with 1/4 tsp salt. Remove from heat and set aside to cool slightly.

In a small food processor or blender, combine 1 cup packed basil leaves, 1/4 cup flat-leaf parsley, 1 garlic clove, 1 tsp capers, 1 tsp lemon juice and 3 tbsp extra-virgin olive oil. Pulse until a coarse, bright-green sauce forms. Scrape down sides as needed.

Season with 1/4 tsp salt and 1/4 tsp freshly ground pepper. Adjust oil or lemon to reach spoonable consistency. Keep at room temperature until plating.

In a small saucepan over medium heat, sauté 1/2 minced shallot with a teaspoon of oil until translucent, about 1 minute.

Add 1 tbsp red wine (optional) and reduce by half, about 1–2 minutes. Add 3 oz beef demi-glace or reduced beef stock and 1/2 tsp fresh thyme leaves. Bring to a gentle simmer and reduce slightly to coat the back of a spoon, about 3–4 minutes.

Off heat, whisk in 1 tbsp cold cubed butter piece by piece to emulsify and finish the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

Slice rested ribeye against the grain into 3/4-inch thick slices.

Arrange slices on a warm plate. Spoon 1–2 tbsp basil verde beside or over the steak, and place a portion of crispy lemon potatoes and broccolini alongside.

Drizzle 2–3 tbsp warm jus around the steak and finish with a spoonful of shallot agrodolce scattered over the steak or potatoes for a sweet-tangy contrast. Garnish with a small basil leaf if desired and serve immediately.