Bone-in Rib Eye With Potato Galette And Bordelaise Sauce Recipe

Cooking Instructions

1. 1

   Prepare the Ribeye

   Season the ribeye steak generously with salt and black pepper on both sides. Heat the olive oil in a large skillet over medium-high heat until it's shimmering. Sear the steak for 4-5 minutes on each side for medium-rare, or until the desired doneness is reached. Remove from heat and let it rest for at least 10 minutes before slicing.

2. 2

   Make the Potato Galette

   Preheat the oven to 200°C (400°F). Thinly slice the potatoes using a mandoline or sharp knife. In a large skillet, melt the butter and add the potato slices, layering them in a circular pattern. Season with salt, pepper, and sprinkle with fresh thyme. Cook on the stovetop for about 10 minutes until the bottom is golden brown, then transfer the skillet to the oven and bake for another 20-25 minutes until the potatoes are tender and crispy.

3. 3

   Prepare the Bordelaise Sauce

   In a saucepan, melt a bit of butter and sauté the chopped shallots until translucent. Add the red wine and reduce by half. Then add the beef stock and simmer until the sauce thickens. Finish with butter for a rich texture and season to taste.

4. 4

   Serve

   Slice the ribeye steak and serve it alongside the crispy potato galette. Drizzle the Bordelaise sauce over the steak and garnish with fresh thyme.