Cote Miami Recipe

Bring steak to temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat the steak dry with paper towels to remove surface moisture.

Generously season both sides of the steak with the kosher salt and freshly ground black pepper, pressing the seasoning into the meat. Rub the smashed garlic cloves over the surface for extra aroma.

Preheat your oven to 400°F (205°C) if you plan to finish the steak in the oven. Place a heavy cast-iron skillet on the stove and heat it over high until smoking hot, about 5–7 minutes.

Add the neutral high-heat oil to the skillet and swirl to coat. Carefully place the steak in the skillet — it should sizzle loudly. Sear without moving for 2½–3 minutes until a deep brown crust forms.

Flip the steak and sear the second side for 2½ minutes. Add the 3 tablespoons unsalted butter, smashed garlic cloves and thyme sprigs to the pan.

Tilt the pan slightly and use a spoon to baste the steak with the melted butter, aromatics and pan juices continuously for 1–2 minutes to build flavor and crust.

If the steak is thick and your desired doneness requires more time, transfer the skillet to the preheated oven and roast until internal temperature reaches: 125°F (52°C) for medium-rare, 130–135°F (55–57°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak. For a 1¼–1½ inch ribeye expect 4–6 minutes in oven for medium-rare after sear.

Remove the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

While the steak rests (or while it finishes in the oven), make the basting sauce. In a small saucepan over low heat, melt 4 tablespoons unsalted butter gently—do not brown.

Stir in the minced garlic and cook for 20–30 seconds until fragrant. Whisk in the Worcestershire sauce, Dijon mustard and lemon juice until smooth.

Remove from heat, stir in chopped parsley, kosher salt and freshly ground black pepper. Keep warm. Spoon a few tablespoons over sliced steak when serving and pass extra at the table.

Shoestring Fries (oven or fry)

If frying: heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry the frozen shoestring fries in batches until golden and crisp, 2–3 minutes per batch. Drain on paper towels and season with a pinch of kosher salt while hot. If oven-baking: spread fries in a single layer on a baking sheet, drizzle with 1 tablespoon oil, toss, and bake at 425°F (220°C) for 12–18 minutes, flipping halfway, until crisp; season immediately with salt.

Creamed Spinach

While fries cook, make creamed spinach: in a large skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot and cook until translucent, 1–2 minutes. Add the minced garlic and cook 20–30 seconds.

Add the baby spinach in batches, stirring until just wilted and bright green. Once all spinach is wilted, reduce heat to low and stir in the softened cream cheese until incorporated.

Add 1 tablespoon heavy cream to loosen the mixture, season with kosher salt, freshly ground black pepper and a pinch of freshly grated nutmeg. Cook gently 1–2 minutes until creamy and heated through. Taste and adjust seasoning.

Slice the rested steak against the grain into 1/2-inch slices. Arrange slices on a warm plate or platter.

Spoon the warm Côte-style basting sauce over the steak slices and sprinkle with flaky sea salt and a grind of black pepper.

Plate with a generous scoop of creamed spinach and a portion of shoestring fries. Garnish fries and spinach with chopped parsley and serve with lemon wedges on the side to brighten the dish.

Serve immediately while steak is warm and fries are crisp.