Bone-in Ribeye Recipe

Bring steak to room temperature

Remove the 22 oz bone-in ribeye from the refrigerator at least 45–60 minutes before cooking so it reaches room temperature. Pat dry thoroughly on all sides with paper towels.

Season

Generously season both sides and the exposed bone with 2 tablespoons kosher salt and 1 tablespoon freshly ground black pepper, pressing the seasoning into the meat so it adheres.

Sear and Roast (pan-to-oven method)

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron recommended) over high heat until very hot. Add 2 tablespoons neutral oil and swirl. Place the ribeye fat-side down and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the bone edge for 30–45 seconds to render a bit of fat. Transfer the skillet to the preheated oven and roast until internal temperature reaches 120–123°F for medium-rare (about 6–10 minutes depending on thickness) — use an instant-read thermometer inserted into the thickest part, not touching bone.

Rest the steak

Remove steak from oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes so juices redistribute and carryover cooking raises temp to ~125–128°F. During the last 2–3 minutes of resting, place the prepared leek & shallot beef butter on top of the steak so it warms and melts into the crust.

Cook beef

In a small skillet over medium heat, add 1 teaspoon neutral oil. Add 3 oz lean ground beef and cook, breaking into small pieces, until browned and no longer pink, 4–5 minutes. Drain any excess fat, leaving a small amount for flavor.

Sweat aromatics

Add the thinly sliced leek (1 cup), minced shallot (2 tbsp) and minced garlic (1 tsp) to the skillet with the cooked beef. Reduce heat to medium-low and sweat gently until the leek is softened and translucent and shallot is softened, about 6–8 minutes. Stir in 1 teaspoon chopped fresh thyme and cook 30 seconds more.

Deglaze & concentrate

Add 1 teaspoon Worcestershire sauce to deglaze the pan, scraping up browned bits. Cook until mixture is dry or nearly dry so excess moisture is gone, 1–2 minutes. Remove from heat and allow to cool slightly.

Finish butter

Place 6 tablespoons softened unsalted butter in a bowl. Stir in the cooled leek/shallot/beef mixture, 1 teaspoon fine sea salt, 1 teaspoon freshly ground pepper, and 1 teaspoon lemon zest (optional) until fully incorporated. Shape into a log on plastic wrap or press into a small container and chill until firm, at least 30 minutes. Keep refrigerated until ready; slice rounds to place on the resting steak.

Whip cream

Chill a medium mixing bowl and whisk or beaters in the freezer for 5–10 minutes. Pour 1 cup cold heavy cream into the chilled bowl and whip just until soft peaks begin to form.

Flavor and finish

Fold in 2 tablespoons prepared horseradish, 2 tablespoons crème fraîche (or sour cream), 1 teaspoon fresh lemon juice, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust horseradish (add up to 1 tablespoon more for more heat) and seasoning. Chill until service; the texture should be light but spoonable.

Slice the rested ribeye against the grain into thick slices, keeping the bone intact for presentation if desired. Arrange on a warm plate.

Place 1–2 slices (or a round) of the chilled leek & shallot beef butter on top of the warm steak to melt slightly. Add a quenelle or dollop (about 2–3 tablespoons) of whipped horseradish cream to the side of the steak.

Finish with a sprinkle of minced fresh parsley and a pinch (about 1/2 teaspoon) of flaky sea salt over the steak. Serve immediately.