Iberico Pork Ribeye Diane Recipe

Bring to temperature & season

Remove pork ribeyes from refrigerator 30–45 minutes before cooking to bring to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt (about 1/2 tsp per side) and the ground black pepper.

Sear and finish

Preheat oven to 375°F (190°C). Heat a heavy ovenproof skillet over medium-high heat until very hot. Add neutral oil and 1 tablespoon butter. When butter foams, add pork ribeyes (do not overcrowd; cook in batches if needed). Sear without moving 2–3 minutes until a deep golden crust forms. Flip and sear the other side 2 minutes.

Oven finish & rest

Transfer skillet to the preheated oven and roast 6–10 minutes depending on thickness and desired doneness (Iberico pork is best at 140–145°F / 60–63°C). Remove from oven, transfer to a cutting board, tent with foil and rest 6–8 minutes before slicing.

Prepare potatoes

Preheat oven to 325°F (165°C). Using a mandoline or very sharp knife, slice potatoes 1.5–2 mm thick. Rinse slices under cold water and dry thoroughly between kitchen towels to remove excess starch.

Assemble pavé

Butter an 8-inch (20 cm) round or square cake pan and line with parchment leaving a small overhang. In a small saucepan, warm the cream, milk, smashed garlic and thyme until just simmering; remove from heat and let infuse 5 minutes. Discard garlic and thyme stems. Layer a single overlapping layer of potato slices in the pan, brushing or drizzling lightly with melted butter and seasoning with a pinch of salt and pepper between layers. Repeat until pan is filled (about 10–14 layers depending on thickness). Pour warmed cream mixture over top so it comes about halfway up the stack; press gently to remove air pockets. Cover tightly with foil.

Bake & finish

Bake in preheated oven 60–75 minutes until potatoes are tender when pierced. Remove foil, sprinkle grated Gruyère if using, and return to oven for 8–12 minutes until cheese is melted and top is lightly golden. Let rest 10–15 minutes, then invert onto cutting board, remove parchment and slice into individual portions.

Wilt spinach

In a large sauté pan over medium heat, melt 1 tablespoon butter. Add the spinach in batches and toss until just wilted (2–3 minutes). Transfer wilted spinach to a colander and press gently to remove excess liquid. Chop coarsely and set aside.

Make the roux & cream

In the same pan, melt remaining 1 tablespoon butter over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds. Sprinkle in the flour and cook, stirring, 1 minute to form a blond roux. Slowly whisk in the milk and cream, bring to a gentle simmer until slightly thickened (2–3 minutes).

Combine & season

Stir the chopped spinach into the cream sauce. Add nutmeg, salt, pepper and grated Parmesan if using. Cook 1–2 minutes to heat through and adjust seasoning. Keep warm until plating.

Sweat shallots

After removing rested pork from skillet (reserve drippings), wipe skillet if burnt bits are excessive but keep fond. Place skillet over medium heat and add 1 tablespoon butter. Add minced shallots and sweat 2–3 minutes until softened but not browned.

Deglaze with cognac

Remove pan from heat briefly, add cognac and carefully ignite with a long match or return to heat and flambé (optional) to burn off alcohol; if not flambéing, simmer cognac 1–2 minutes to reduce slightly. Scrape up browned bits from the pan with a wooden spoon.

Build sauce

Add Dijon mustard and Worcestershire sauce, stir to combine. Pour in demi-glace (or reduced beef stock) and bring to a gentle simmer; reduce by about one-third, 3–5 minutes. Whisk in remaining 1 tablespoon butter and the heavy cream, simmering another 1–2 minutes until sauce is glossy and slightly thickened. Taste and season with salt and pepper, and stir in chopped tarragon.

Slice rested pork ribeyes into 1/2-inch thick medallions. Rewarm potato pavé portions in a 350°F oven 8–10 minutes if needed and reheat creamed spinach gently. Spoon a little cognac Diane sauce onto the plate, place a potato pavé portion beside it, add a small mound of creamed spinach, and arrange pork medallions leaning against pavé. Spoon additional sauce over the pork, finish with a few drops of lemon juice if using, and garnish with microgreens or chopped parsley. Serve immediately.