28 Oz Ribeye Recipe

Temper & season

Remove the 28 oz ribeye from the refrigerator and let it sit at room temperature for 45–60 minutes. Pat the steak dry with paper towels. Brush both sides lightly with 1 tablespoon sake to help aromatics penetrate, then season liberally and evenly with 2 teaspoons sea salt and 1 teaspoon freshly ground black pepper. Let rest for 10 minutes after seasoning so salt begins to draw moisture and then reabsorb.

Sear & roast

Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet or oven-safe pan over high heat until smoking. Add 2 tablespoons neutral oil and swirl to coat. Place the ribeye, fat cap down and then meat side, into the hot pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the fat edge 1–2 minutes to render. Add 1 tablespoon unsalted butter to the pan and baste the steak for 30 seconds while spooning melted butter over the top.

Finish in oven

Transfer the skillet to the preheated oven. Roast until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium. For a 28 oz ribeye about 1.5–2 inches thick, plan on 6–12 minutes in the oven depending on thickness and target temp; check with an instant-read thermometer. Remove the steak from the oven when it is 5°F below target to allow carry-over cooking.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 10–15 minutes. After resting, finish by spooning the resting butter from the pan over the steak once more and sprinkle 1/2 teaspoon sea salt flakes and 1 tablespoon chopped parsley.

Sauté aromatics

While the steak is resting or during the last 8 minutes of roasting, make the jus. In a small saucepan over medium heat, melt 3 tablespoons unsalted butter. Add the finely minced shallot and sauté until translucent and soft, about 2–3 minutes. Add the 2 crushed garlic cloves and cook another 30–45 seconds until fragrant—do not brown.

Add black garlic & deglaze

Stir in the mashed black garlic paste (6 cloves worth) and cook 30–45 seconds to warm through. Add 1 tablespoon mirin and 2 tablespoons sake to deglaze the pan, scraping up any browned bits. Let the alcohol reduce by half, about 1–2 minutes.

Build the jus

Add 3 tablespoons low-sodium beef stock, 1 teaspoon soy sauce, 1 teaspoon brown sugar, and 1/2 teaspoon black pepper. Simmer gently for 2–3 minutes to marry flavors. Taste and adjust seasoning — add a pinch more sugar for sweetness or an extra 1/2 teaspoon soy for saltiness if needed.

Thicken (optional) & finish

If you prefer a slightly thicker jus, whisk 1/2 teaspoon cornstarch into 1 tablespoon cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering jus and cook 30–60 seconds until it slightly thickens. Turn off the heat and keep warm. Optionally stir in a small pat of butter for gloss before serving.

Strain (optional)

For an elegant, silky jus, strain through a fine-mesh sieve into a warm container, pressing on solids to extract flavor. Reserve solids to spoon over the steak if you prefer a textured topping.

Carve

On a cutting board, slice the rested ribeye against the grain into 1/2-inch thick slices. Arrange slices on a warm plate or wooden board.

Sauce & garnish

Spoon the aromatic black garlic jus alongside or partially over the sliced ribeye. Sprinkle the chopped parsley and an extra pinch of sea salt flakes over the meat. Serve immediately.

Prepare chosen sides (summary)

Prepare two selected sides from the optional list: - For garlic mashed potatoes: reheat or mash cooked potatoes with butter, warmed cream, roasted garlic, salt and pepper until creamy. - For roasted seasonal vegetables: toss vegetables with oil, salt and pepper; roast at 425°F (220°C) for 15–20 minutes until tender and caramelized. - For charred broccolini: blanch briefly then char in a hot pan with oil and finish with lemon. - For truffle fries: finish hot fries with truffle oil and grated parmesan. Plate two sides alongside the steak.