Berry Beef Dry-aged Bone-in Ribeye Du Vin Recipe

Bring steaks to room temperature

Remove ribeyes from refrigerator 45–60 minutes before cooking. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper; press seasoning into meat.

Preheat and sear

Preheat oven to 375°F (190°C). In a heavy ovenproof skillet (cast iron preferred), heat 2 tbs neutral oil over high heat until shimmering. Add steaks and sear without moving 2–3 minutes per side until a deep brown crust forms. Sear edges for about 1 minute to render fat. Add 1 tbs butter and 2 thyme sprigs to the pan; baste steaks with melted butter for 30–60 seconds.

Finish in oven

Transfer skillet to the oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 6–10 minutes depending on thickness. Remove steaks to a warm resting tray, tent with foil, and rest 10–12 minutes (carryover will raise temp a few degrees). Reserve drippings in skillet.

Make berry-red wine sauce

Return skillet to medium heat on stovetop. Add 1 tbs butter and the minced shallots; sauté 2–3 minutes until translucent but not browned. Add minced garlic and cook 30 seconds. Pour in 1 cup red wine to deglaze, scraping browned bits from pan with a wooden spoon. Simmer until wine is reduced by half, about 6–8 minutes. Add 1 cup beef stock and the berries; simmer gently 6–8 minutes until berries break down and sauce thickens slightly. If a smoother sauce is desired, press through a fine-mesh sieve or purée with an immersion blender, then return to pan. Whisk in 2 tbs cold butter to finish sauce until glossy. Stir in chopped parsley and 1 tsp pomegranate molasses if using; adjust seasoning with salt and pepper to taste.

Plate

Slice ribeyes against the grain into 1/2-inch slices or serve whole bone-in. Spoon berry du vin over or alongside steak. Garnish with remaining thyme sprigs and parsley.

In a medium saucepan, melt 3 tbs butter with 1 tbs olive oil over medium heat. Add the thinly sliced onions and 1 bay leaf and sweat gently, stirring frequently, until fully softened and sweet but not browned, about 25–30 minutes. If onions begin to color too quickly, lower heat and add a splash of water to prevent sticking.

Remove and discard bay leaf. Add 3 tbs milk and 2 tbs heavy cream to the onions and simmer 2–3 minutes to warm through. Transfer onion mixture to a blender or use an immersion blender and purée until completely smooth. Return purée to the saucepan, warm gently, and season with 1 tsp salt and 1 tsp white pepper. Keep warm until plating; the consistency should be creamy enough to spoon—if too thick, thin with a tablespoon or two of milk.

Preheat oven to 375°F (190°C) if not already hot from finishing steaks. Lightly oil a small baking dish (8x8 or similar). Toss the thinly sliced sunchokes and optional potato with 2 tbs olive oil, minced garlic, 1 tsp chopped thyme leaves, 3 tsp salt and 1 tsp black pepper until evenly coated.

Arrange the slices in overlapping concentric circles or in a slightly stacked row so they sit upright and compacted. Drizzle any remaining oil over the top. Cover the dish tightly with foil and bake 25 minutes. Remove foil, sprinkle 1 tbs grated Parmesan if using, and continue to bake uncovered another 12–18 minutes until slices are tender and edges golden. Let rest 5 minutes before serving.

In a large sauté pan, heat 1 tbs butter and 1 tbs olive oil over medium-high heat until sizzling. Add sliced garlic and sauté 20–30 seconds until aromatic but not browned.

Add baby spinach in batches, tossing continuously until just wilted, about 2–3 minutes total. Season with 1 tsp salt and finish with 1 tsp fresh lemon juice. Remove immediately to avoid overcooking and serve hot.