Caballero Recipe

Bring to temperature

Remove the 22 oz bone-in prime ribeye from the refrigerator at least 45–60 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels.

Season

Evenly coat both sides and the exposed bone with kosher salt and freshly ground black pepper — about 2 tablespoons salt total and 2 teaspoons pepper. Press the seasoning into the meat so it adheres.

Preheat cook surfaces

Preheat a heavy cast-iron skillet or stainless-steel pan over medium-high heat for 6–8 minutes until smoking hot. If using a grill, set up for high direct heat (500°F+).

Sear

Add 1 tablespoon high-heat oil to the hot pan and swirl. Place the ribeye fat-side down first to render a bit of fat and crisp the cap, then lay the steak flat. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes. If the bone-side or edges need browning, hold with tongs and sear edges 30–60 seconds each.

Baste and finish

Reduce heat to medium. Add 3 tablespoons unsalted butter, smashed garlic cloves, 3 thyme sprigs and 1 rosemary sprig to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2–4 minutes. Continue cooking and basting until internal temperature reaches desired doneness: 125°F for rare, 130–135°F for medium-rare, 140°F for medium. For a 22 oz, 1½–1¾" thick steak, expect about 6–10 minutes of total searing time plus basting depending on exact thickness and starting temperature. Use an instant-read thermometer in the thickest part without touching bone.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes (longer for thicker cuts) to allow juices to redistribute; carry-over will raise temperature a few degrees.

Make compound butter

While the steak rests (or up to several hours ahead), combine 4 tablespoons softened unsalted butter, minced shallot, sherry vinegar, Dijon mustard, chopped parsley, smoked paprika, 1 teaspoon salt and ½ teaspoon pepper in a bowl. Mix until uniformly combined and smooth. Taste and adjust seasoning. Shape into a log on plastic wrap and chill if you want neat slices; otherwise keep soft to spoon over steak.

Finish steak with butter

When the steak has rested, slice or serve whole and place 1–2 tablespoons of the compound butter on top of the hot steak so it melts into the crust. Spoon any buttery pan juices over the steak as well for additional flavor.

Roast potatoes

Preheat oven to 425°F (220°C). Toss baby fingerling potatoes with 2 tablespoons olive oil, ½ teaspoon garlic powder and ½ teaspoon sea salt. Spread on a sheet pan in a single layer and roast for 20–30 minutes, turning once, until golden and tender. Keep warm.

Blister tomatoes

In a small sauté pan over medium-high heat, add 1 teaspoon extra virgin olive oil and the cherry tomatoes. Cook, shaking the pan occasionally, until skins blister and tomatoes soften (3–4 minutes). Season lightly with salt and remove from heat.

Plate and garnish

Slice the rested ribeye across the grain into ¾–1" slices (or serve whole). Arrange steak with roasted potatoes and blistered tomatoes. Spoon any pan juices and melted compound butter over the steak. Scatter microgreens for brightness and serve immediately.