Grilled Ribeye Recipe

Make compound butter

In a bowl, combine softened unsalted butter, minced garlic, chopped thyme, very finely minced shallot, chopped capers, lemon zest, anchovy paste (if using), sea salt and freshly ground black pepper. Mix thoroughly until evenly combined. Taste and adjust seasoning. Transfer the butter onto plastic wrap or parchment, shape into a log (about 1.5–2 inches diameter), roll tightly and twist ends. Chill in the refrigerator until firm, at least 1 hour, or freeze briefly to speed up.

Prepare potatoes

Wash and peel the russets if desired. Cut each potato into 1/3–1/2 inch thick sticks to create hand-cut fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch; this yields crisper fries.

Dry and par-cook

Drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and dry thoroughly; moisture will cause oil splatter. Meanwhile, heat a heavy pot or deep fryer with beef tallow (and neutral oil if using) to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels. Let cool for 10 minutes.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden brown and crispy, about 2–3 minutes per batch. Drain on paper towels, immediately season with fine sea salt and freshly ground black pepper, then toss with grated Parmesan and snipped chives while still hot so cheese melts slightly. Keep warm in a low oven (200°F/95°C) on a rack.

Bring steaks to room temperature & season

Remove ribeyes from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Rub both sides lightly with neutral oil, then season generously with kosher salt and coarsely ground black pepper. Press seasoning into the meat.

Preheat grill or cast-iron

Preheat a grill to high heat (charcoal or gas) or heat a heavy cast-iron skillet until very hot and smoking. If using a grill, clean and oil the grates. Aim for surface temp of roughly 500–600°F to achieve a good char.

Chargrill the ribeye

Place steaks on the hot grill or skillet. For 1 to 1 1/4 inch thick ribeyes: cook 4–5 minutes per side for medium-rare (internal temp 125–130°F after resting). For thicker steaks or desired doneness adjust time: medium 6–7 min per side. Avoid excessive flipping; get a good crust. Optionally rotate 45° halfway through each side to create cross-hatch grill marks.

Rest and finish with millstone butter

Transfer steaks to a cutting board and tent loosely with foil. Top each hot steak with 2 tablespoons (or desired amount) of the chilled millstone butter. Let rest 8–10 minutes; butter will melt and baste the steak while internal juices redistribute.

Prepare demi-glace

While steaks rest (or earlier), warm the beef demi-glace in a small saucepan over medium heat until simmering. Whisk in the 2 tablespoons of cold unsalted butter off the heat, one piece at a time, to enrich and slightly thicken the sauce (monter au beurre). Keep warm but do not boil. Taste and season lightly with salt and pepper if needed.

Slice and serve

Slice steaks against the grain if serving portions, or serve whole. Spoon a small amount of warm demi-glace alongside or lightly drizzle over one side of the cut steak. Add a final sprinkle of flaky sea salt and the extra grated Parmesan and snipped chives over the fries and steak as desired.

Plate the chargrilled ribeye with a generous portion of hand-cut tallow fries. Place a pat of millstone butter melting on the steak and pour demi-glace at the side. Sprinkle additional chives and a light dusting of Parmesan over fries, finish steaks with a pinch of flaky sea salt. Serve immediately.