Ribeye Recipe

Bring steak to temperature

Remove the 14 oz ribeye from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat until just smoking. Add high-smoke-point oil and swirl to coat.

Sear the ribeye: place steak in the hot pan and do not move for 2–3 minutes, until a deep brown crust forms. Flip and add butter, smashed garlic, and thyme to the pan.

Tilt the pan and spoon (baste) the melted butter, garlic and thyme over the steak continuously for another 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For thicker steaks or desired doneness, finish in a 400°F (200°C) oven for 4–6 minutes, checking temperature.

Transfer the steak to a cutting board, tent loosely with foil and rest for 8–10 minutes (this ensures juices redistribute).

While the steak rests (or up to several hours ahead), combine parsley, cilantro (if using), oregano, garlic, red wine vinegar, olive oil, red pepper flakes, coarse salt, black pepper and lemon juice in a food processor or finely chop by hand.

Pulse briefly in the processor until herbs are finely chopped but still have texture; do not purée into a paste. Taste and adjust seasoning with salt, pepper or more vinegar if desired. Refrigerate up to 24 hours; bring to room temperature before serving.

In a small saucepan over medium heat, melt 1 tsp of butter and sweat the minced shallot until translucent, about 2 minutes—do not brown.

Add the red wine and deglaze the pan, scraping any browned bits, and reduce by about half (1–2 minutes).

Add the veal demi-glace and beef/veal stock and the thyme sprig; bring to a gentle simmer and reduce slightly until sauce coats the back of a spoon, about 3–5 minutes.

Remove from heat. Discard thyme, then whisk in the cold cubed butter a little at a time to finish the sauce and give a glossy sheen. Season with salt and pepper to taste. Keep warm until plating.

Bring rice vinegar, water, sugar and kosher salt to a simmer in a small saucepan just until sugar dissolves. Remove from heat.

Stir in soy sauce (or tamari), then add sliced shiitakes, sliced garlic and red pepper flakes. Let cool to room temperature—mushrooms will soften and absorb pickling liquid within 20–30 minutes.

Transfer mushrooms and pickling liquid to a small jar or container and chill if making ahead. They can be served same day or stored refrigerated up to 5 days.

Slice the rested ribeye against the grain into 1/4–1/2 inch slices, or leave whole according to presentation preference.

Mound a spoonful of chimichurri alongside or spoon a small amount over the sliced steak.

Place 1–2 tablespoons of warm veal jus on the plate and drizzle lightly over steak slices for added richness.

Top with a few pickled shiitake slices and a scatter of microgreens or chives. Finish with a light sprinkle of flaky sea salt.