Ribeye Recipe

Bring to temperature & season

Remove the 28 oz ribeye from the refrigerator 45–60 minutes before cooking to bring it to room temperature. Pat dry with paper towels. Brush both sides lightly with 1 tablespoon sake and 1 tablespoon neutral oil. Season generously on both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper; press seasoning into the meat.

Preheat and sear

Preheat oven to 375°F (190°C). Heat a heavy cast-iron skillet over high heat until very hot (about 5 minutes). Add a thin film of neutral oil to the skillet. Place the ribeye in the skillet and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5 minutes. Sear the edges (fat cap) for 30–60 seconds to render fat.

Finish in oven

Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare (about 6–10 minutes depending on thickness). Use an instant-read thermometer in the thickest part for accuracy. Remove from oven when 5°F below target.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute.

Sauté aromatics

While the steak rests (or during the last 6–10 minutes of oven time), wipe the skillet of excess fat leaving fond. Place skillet over medium heat and add 3 tablespoons unsalted butter. When butter melts, add the finely minced shallot and cook until translucent, about 2–3 minutes. Add 1 minced garlic clove and the mashed black garlic paste (4 cloves worth) and cook, stirring, 30–45 seconds until fragrant.

Deglaze with sake

Carefully pour 2 tablespoons dry sake into the hot skillet to deglaze, scraping up browned bits (fond) from the pan with a wooden spoon. Allow the sake to reduce by half, about 1–2 minutes.

Build the jus

Add 1 cup beef demi-glace (or reduced beef stock) to the skillet, 1 teaspoon low-sodium soy sauce, and 1 teaspoon fresh thyme leaves. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Season with 1/4 teaspoon black pepper and 1/4 teaspoon salt, tasting and adjusting as needed.

Finish with butter

Off the heat, swirl in 1 tablespoon cold unsalted butter until the sauce is glossy and slightly thickened. Keep warm until plating.

Slice and plate

Slice the rested ribeye against the grain into 1/2-inch thick slices. Fan slices on a warmed plate or serve whole if preferred.

Sauce & garnish

Spoon the aromatic black garlic jus over or beside the sliced steak. Sprinkle with chopped fresh parsley and a light pinch (about 1/2 tsp) of flaky sea salt to finish.

Serve with sides

Plate two chosen sides from the optional list (e.g., 2 cups roasted garlic mashed potatoes and 1 cup sautéed broccolini). Serve immediately while hot.