Ribeye Steak Two Ways Recipe

Season and rest steak

Pat the ribeye eye steak dry with paper towels. Evenly season both sides with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Let rest at room temperature for 30–45 minutes to take the chill off.

Prepare grill

Preheat a gas or charcoal grill to high heat (about 500–550°F / 260–290°C) for direct grilling. Oil the grill grates or brush the steak lightly with 2 teaspoons neutral oil to prevent sticking.

Grill steak

Place the ribeye on the hottest part of the grill. Sear 2–3 minutes per side with the lid open to develop a deep crust, then move to a slightly cooler zone and continue grilling to desired doneness (about 4–6 minutes more for medium-rare depending on thickness). Use an instant-read thermometer: 125–130°F for medium-rare. During the last minute, add 1 tablespoon unsalted butter to the top to melt over the steak.

Rest steak

Remove steak to a warm plate and tent loosely with foil. Rest 8–10 minutes so juices redistribute.

Make bordelaise sauce

While the steak rests, melt a small knob of butter in a small saucepan over medium heat. Add 1 tablespoon minced shallot and sauté until translucent, about 1–2 minutes. Pour in 1 tablespoon dry red wine and reduce by half. Add 3 tablespoons beef demi-glace (or strong beef stock) and 1 fresh thyme sprig; simmer gently until slightly thickened, about 3–4 minutes. Remove thyme. Off the heat, whisk in 2 tablespoons cold cubed butter, one piece at a time, to emulsify and finish the sauce. Adjust seasoning with salt and pepper. Keep warm.

Finish and plate

Slice the rested steak against the grain if desired and spoon bordelaise over or alongside. Finish with a light sprinkle of flaky sea salt.

Roast garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 30–35 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze out the softened cloves into a small bowl and mash to a paste.

Prepare miso butter mascarpone

In a small bowl combine 2 tablespoons softened unsalted butter, 2 tablespoons mascarpone, 1 teaspoon white miso paste, and 1 teaspoon lemon juice. Add 1–2 teaspoons of the roasted garlic paste (to taste). Whisk until smooth and homogeneous. Taste and adjust salt (miso is salty). Chill or keep at cool room temperature until service.

Season and bag ribeye cap

Season the ribeye cap lightly with 1 teaspoon kosher salt and 1 teaspoon black pepper. Place the steak into a vacuum bag or heavy-duty zip-top bag. If using a zip-top, use the displacement method to remove air (slowly lower into water, seal just above the waterline).

Sous vide cook

Set the sous vide bath to 129°F (54°C) for medium-rare. Immerse the sealed bag and cook for 1.5 to 2 hours (1.5 hours for medium-rare and a bit more time if thicker). After cooking, remove the bag from the bath and dry the steak thoroughly with paper towels—surface dryness is critical for a good sear.

Sear ribeye cap

Heat a heavy skillet (cast iron) over high heat until smoking. Add a small splash of neutral oil. Sear the ribeye cap 30–45 seconds per side to develop a deep brown crust; press the edges for 10–15 seconds to render any fat. Add a small pat of butter during the last few seconds and spoon over the steak. Transfer to a cutting board and rest 5 minutes.

Serve with miso butter mascarpone

Slice the cap thinly across the grain and serve with a dollop of the miso butter mascarpone on top or alongside so it melts into the warm meat.

Cook potatoes

Place 1 lb peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a simmer over medium-high heat and cook until potatoes are very tender when pierced, 15–18 minutes. Drain thoroughly.

Warm milk and butter

While potatoes cook, heat 1 cup whole milk with 2 tablespoons unsalted butter in a small saucepan until the butter melts and milk is hot but not boiling.

Mash and finish

Pass drained potatoes through a ricer or mash finely until smooth. Gradually stir in the warm milk-butter mixture until the purée reaches a silky consistency. Season with 1 teaspoon salt and 1 teaspoon white or black pepper. Fold in 2 tablespoons finely chopped chives. Keep warm until plating.

Prep chard

Separate chard stems from leaves. Chop stems into 1/2-inch pieces and roughly slice leaves. This ensures stems cook longer and leaves wilt quickly.

Sauté aromatics and stems

Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add 1 teaspoon minced shallot and sauté 1 minute until translucent. Add 1 clove minced garlic and the chopped chard stems; cook, stirring, 2–3 minutes until starting to soften.

Braise chard

Add 1 cup low-sodium stock to the pan, bring to a simmer, then add the sliced chard leaves. Cover and cook 3–5 minutes until leaves are wilted and stems tender. Uncover and simmer 1–2 minutes to concentrate flavors. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon lemon juice. Taste and adjust seasoning. Keep warm.

Compose the 3rd course

On each plate place a generous spoonful of chive Yukon Gold potato purée as the base. Arrange slices of the grilled ribeye eye steak to one side and the sliced sous vide ribeye cap to the other. Spoon a small amount of bordelaise next to the grilled steak and place a dollop of miso butter mascarpone on the sous vide cap to melt. Tuck a portion of braised rainbow chard alongside the potatoes and steaks.

Garnish and finish

Finish with a light sprinkle of flaky sea salt over the steaks and scatter microgreens or chopped parsley for color. Serve immediately while warm.