Coastal Ribeye Recipe

Bring to room temperature

Remove steaks from refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides of the steaks generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet over high heat until smoking hot, about 5 minutes. Add neutral oil and swirl to coat.

Sear steaks 2–3 minutes per side without moving to develop a deep brown crust. Add unsalted butter, thyme sprigs, and smashed garlic to the pan. Tilt pan and spoon melted butter over steaks (baste) for 1–2 minutes to build flavor.

Transfer skillet to the preheated oven and roast until internal temperature reaches 125–130°F for medium-rare (about 5–8 minutes depending on thickness). Use an instant-read thermometer for accuracy.

Remove steaks to a cutting board, tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.

While steaks rest or while oven is preheating, toss halved fingerling potatoes with olive oil, minced rosemary, sea salt and black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a baking sheet. Roast in the 400°F oven for 20–25 minutes, flipping once halfway, until tender and golden brown on the edges.

If you want extra-crisp edges, broil for the last 1–2 minutes, watching carefully to avoid burning.

Toss halved brussels sprouts with olive oil, balsamic vinegar, honey, salt and pepper in a bowl to coat.

Spread on a separate rimmed baking sheet or place alongside potatoes if space allows. Roast at 400°F for 18–22 minutes until caramelized and tender, shaking the pan once halfway through.

Remove from oven and keep warm until plating.

Toast guajillo chiles in a dry skillet over medium heat 30–45 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup hot water. Let soak for 15 minutes until softened. Reserve soaking liquid.

Place softened guajillos (remove stems/seeds if not already), 1 minced shallot, 1 minced garlic clove, smoked paprika, tomato paste and 1–2 tablespoons of the chile soaking liquid into a blender. Puree until smooth. If too thick, add more soaking liquid a tablespoon at a time to reach a pourable sauce consistency (about 2–3 tbsp).

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Season shrimp with 1 tsp kosher salt and 1 tsp black pepper. Sear shrimp 1–1.5 minutes per side until opaque and just cooked through. Remove shrimp to a plate and set aside.

In the same skillet over medium heat, add the blended guajillo puree and cook 1–2 minutes to deepen flavor. Add white wine or chicken stock to deglaze, scraping up brown bits. Stir in heavy cream and bring to a gentle simmer for 2–3 minutes until sauce thickens slightly. Taste and season with salt and lime juice.

Return cooked shrimp to the skillet and warm through in the cream sauce for 30–60 seconds. Stir in chopped cilantro if using. Keep warm until plating.

Slice rested ribeye against the grain into 3/4-inch thick slices. Fan slices on warmed plates.

Arrange roasted fingerling potatoes and brussels sprouts alongside the steak.

Spoon shrimp and guajillo cream over the top of the ribeye (or serve alongside, as preferred), ensuring a mix of shrimp and sauce on each portion.

Garnish with microgreens or chopped parsley and serve with lemon wedges on the side for a bright finish.

Serve immediately while steak and sauce are warm.