Boneless Rib Eye Recipe

Bring steaks to room temperature and season

Remove rib eye steaks from refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Rub both sides with 2 tbs olive oil. Season evenly with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder.

Preheat and sear

Preheat oven to 400°F (205°C). Heat a large oven-safe skillet (cast iron preferred) over high heat until smoking. Add 1 tbs olive oil if pan is dry. Place steaks in pan without crowding and sear 2–3 minutes per side until deep brown crust forms.

Finish in oven with butter and aromatics

Reduce heat to medium-high, add 2 tbs unsalted butter, 4 crushed garlic cloves, and 4 thyme sprigs to the pan. Spoon melted butter over steaks for 30 seconds, then transfer skillet to preheated oven. Roast until internal temperature reaches desired doneness: 120°F for rare, 125–130°F for medium-rare, 135°F for medium (use an instant-read thermometer). This will take about 5–8 minutes depending on thickness.

Rest steaks

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes so juices redistribute before slicing and serving.

Cook potatoes

Place 2 lb cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, about 15–18 minutes.

Warm dairy

While potatoes cook, heat 1 cup whole milk, 1 tbs heavy cream, and 4 tbs unsalted butter in a small saucepan over low heat until warm and butter melted. Do not boil.

Drain and mash

Drain potatoes thoroughly and return to the hot pot off the heat for 1 minute to evaporate excess moisture. Use a potato ricer or masher to break up potatoes. Gradually add the warm milk mixture, mashing until smooth and creamy.

Finish with Parmesan and season

Stir in 3 tbs finely grated Parmesan cheese, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 2 tbs chopped chives (optional). Taste and adjust seasoning. Keep warm until serving.

Preheat grill or griddle

Preheat an outdoor grill or indoor grill pan to medium-high (about 400°F). If using an oven instead, preheat to 425°F and use a rimmed baking sheet.

Toss and grill

In a bowl toss 1 lb baby carrots with 1 tbs olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Place carrots on the hot grill or grill pan in a single layer and cook 3–4 minutes per side until charred in spots and tender (total 8–12 minutes). If roasting in oven, spread on a baking sheet and roast 18–22 minutes, turning once.

Finish

Transfer carrots to a serving dish, sprinkle with 1 tbs chopped fresh parsley and adjust salt if needed. Keep warm until plating.

Sauté shallot and reduce wine

In a medium saucepan or the skillet used for steaks (after removing steaks and resting), add 1 tsp olive oil over medium heat. Add 1 finely minced shallot and sauté until translucent, about 2 minutes. Add 1 tsp tomato paste and cook 30 seconds. Pour in 1 cup dry red wine and bring to a simmer, scraping up any browned bits from the pan. Reduce wine by about half, roughly 6–8 minutes.

Add stock and aromatics

Add 1 cup beef stock, 1 sprig fresh thyme, and 1 bay leaf. Simmer gently until sauce reduces and slightly thickens, about 8–10 minutes. Remove thyme sprig and bay leaf.

Finish with butter and seasoning

Lower heat to very low and whisk in 2 tbs cold unsalted butter, one cube at a time, to emulsify and slightly thicken the sauce. Stir in 1/4 tsp salt and 1/8 tsp black pepper to taste. If sauce is too thin, simmer a few more minutes; if too thick, add a splash of beef stock. Keep warm until serving.

Optional pan sauce step

If using the skillet with steak fond, deglaze with the red wine as above to capture flavor before reducing and adding stock and butter.