Remove the rib eye steak from the refrigerator and let it sit at room temperature for about 30 minutes. Preheat the grill or a cast-iron skillet over high heat. Season the steak generously with salt and black pepper on both sides. Drizzle with olive oil.

Preparing the Steak

Place the steak on the hot grill or skillet and sear for about 5-7 minutes on one side until a nice crust forms. Flip and cook for an additional 5-7 minutes for medium-rare or until desired doneness. Remove from heat and let rest for 10 minutes before slicing.

Grilling the Steak

Preheat the oven to 375°F (190°C). Thinly slice the russet potatoes using a mandoline or a sharp knife. In a large skillet, melt the butter over medium heat. Layer the potato slices in the skillet, overlapping them slightly. Season with salt and pepper.

Preparing the Potatoes

Cook the potatoes in the skillet for about 10 minutes until they start to soften. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the potatoes are golden brown and crispy. Let cool slightly before slicing.

Baking the Galette

In a saucepan, combine the red wine and chopped shallots. Bring to a boil and reduce by half over medium-high heat. Add the beef stock and thyme, simmering until the sauce thickens slightly. Stir in the butter, and season with salt and pepper to taste.

bone-in rib eye (36 oz)

Recipe information

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