Jul 14 2026
Restaurants›Max's Oyster Bar›Pepper-crusted Ribeye Spinalis Recipe

Pepper-crusted Ribeye Spinalis Recipe

Inspired by Max's Oyster Bar
Time1h 15m
Serves4

Bone Marrow Roasted Potatoes | Broccoli Rabe | Au Poivre Sauce

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Ingredients

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Pepper-Crusted Ribeye Spinalis

Bone Marrow Roasted Potatoes

Broccoli Rabe

Au Poivre Sauce

Method

Pepper-Crusted Ribeye Spinalis

  1. 1

    Prepare the Ribeye

    Take the ribeye spinalis cap from the fridge and allow it to come to room temperature for about 30 minutes.

  2. 2

    Season the Meat

    Crush the black peppercorns using a mortar and pestle or a spice grinder. Mix the crushed pepper with kosher salt. Rub the ribeye with olive oil, then coat it generously with the pepper-salt mixture.

  3. 3

    Cook the Ribeye

    Heat a skillet or grill over high heat. Sear the ribeye for about 3-4 minutes on each side, or until it reaches your desired level of doneness. Let it rest for 10 minutes before slicing.

Bone Marrow Roasted Potatoes

  1. 4

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 5

    Prepare the Potatoes

    Wash and halve the Yukon Gold potatoes. In a bowl, combine the bone marrow, rosemary, garlic, salt, and black pepper. Toss the potatoes in this mixture until well coated.

  3. 6

    Roast the Potatoes

    Spread the potatoes on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until golden brown and crispy.

Broccoli Rabe

  1. 7

    Blanch the Broccoli Rabe

    Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for about 1-2 minutes until bright green, then transfer it to an ice bath to stop the cooking.

  2. 8

    Sauté the Broccoli Rabe

    In a skillet, heat olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until fragrant. Add the blanched broccoli rabe and sauté for about 3-4 minutes. Season with salt to taste.

Au Poivre Sauce

  1. 9

    Make the Sauce

    In a saucepan, melt butter over medium heat. Add the chopped shallots and sauté until soft and translucent.

  2. 10

    Add Brandy and Reduce

    Carefully add the brandy to the pan and allow it to reduce by half, scraping up any browned bits from the bottom.

  3. 11

    Finish with Cream

    Stir in the heavy cream and crushed black peppercorns. Allow the sauce to simmer for 5 minutes until thickened. Season with salt to taste.

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