Sterling Silver Ribeye Recipe

Bring steaks to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season

Generously season both sides and edges of the steaks with kosher salt (about 1 tsp per side total) and freshly ground black pepper.

Sear and roast

Preheat oven to 400°F (205°C). Heat a heavy ovenproof skillet (cast iron preferred) over high heat until smoking. Add 2 tbs olive oil and swirl. Place steaks in pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear 2 minutes. Add 2 tbs butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for 30–60 seconds. Transfer the skillet to the preheated oven and roast until internal temperature reaches 125°F for medium-rare (about 4–6 minutes depending on thickness). Remove steaks to a cutting board and tent loosely with foil; rest 8–10 minutes (carryover will raise temperature to ~130–135°F).

Finish

After resting, slice steaks against the grain if serving sliced, or serve whole. Reserve pan juices for the demi-glace sauce.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 15–18 minutes.

Warm dairy

While potatoes cook, gently warm 3 tbs butter and 1/2 cup milk in a small saucepan until butter melts and milk is warm but not boiling.

Mash and season

Drain potatoes well and return to the hot pot to evaporate residual moisture for 1 minute. Mash using a potato masher or ricer. Add warm butter-milk mixture, 2 tbs sour cream, and 3 tbs chopped roasted green chiles. Stir until smooth but still slightly textured. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Garnish with minced chives if desired and keep warm.

Blanch (optional for brighter color and tenderness)

Bring a pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Immediately plunge into an ice bath to stop cooking. Drain and pat dry. (If you skip blanching, proceed to the next step and sauté slightly longer.)

Sauté

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add sliced shallot and sauté 1 minute until translucent. Add minced garlic and cook 30 seconds until fragrant. Add green beans and toss to coat. Sauté 3–5 minutes (or 5–7 minutes if unblanched) until beans are tender-crisp and lightly blistered in spots. Season with 1/2 tsp salt, 1/4 tsp black pepper, and a squeeze of 1/2 tsp lemon juice if using. Keep warm.

Start the sauce

Using the skillet that held the steaks (careful — it will be hot), place over medium heat. Add 1 tbs butter; when melted, add 1 tbs minced shallot and sauté 1–2 minutes until softened and translucent. Stir in 1 tsp tomato paste and cook 30 seconds to 1 minute to caramelize.

Deglaze and reduce

Pour in 3 tbs dry red wine to deglaze, scraping up browned bits from the pan with a wooden spoon. Let the wine reduce by about two-thirds (1–2 minutes) to concentrate flavor.

Finish sauce

Add 3/4 cup beef stock and 1 sprig fresh thyme. Bring to a gentle simmer and reduce until slightly thickened and spoon-coating, about 4–6 minutes. Remove thyme. Whisk in 1 tbs cold butter to enrich and give the sauce a glossy finish. Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. If a thicker demi is desired, simmer a bit longer; if too intense, add a tablespoon of water or stock to adjust.

Strain (optional)

For a very smooth presentation, strain the sauce through a fine-mesh sieve into a small saucepan and keep warm until serving.

On warmed plates, spoon a generous scoop of green chile mashed potatoes slightly off-center. Arrange sautéed green beans beside the potatoes. Place the rested ribeye (whole or sliced) leaning against the potatoes. Spoon 1–2 tbs red wine demi-glace over the steak and a little around the plate for extra flavor. Garnish potatoes with chives and add any remaining pan juices to the sauce if desired.

Serve immediately. Enjoy the Sterling Silver Ribeye while hot.