Bone-in Cowboy Ribeye Recipe
32oz, garlic confit, port demi
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Garlic Confit
In a small saucepan, combine garlic cloves and olive oil. Cook over low heat for about 30 minutes, until the garlic is soft and fragrant. Strain the oil and set the garlic aside.
- 2
Prepare the Ribeye
Season the Bone-in Cowboy Ribeye generously with salt and black pepper. Let it come to room temperature for about 30 minutes before cooking.
- 3
Sear the Ribeye
Preheat a large skillet or grill over high heat. Sear the ribeye for 4-5 minutes on each side until a nice crust forms. Reduce heat to medium and cook to your desired doneness (about 10-15 minutes for medium-rare).
- 4
Make the Port Demi
In a separate saucepan, combine port wine, beef stock, and thyme. Bring to a boil and then reduce heat to simmer until the sauce is reduced by half and thickened, about 15-20 minutes. Strain the sauce.
- 5
Serve
Slice the ribeye, drizzle with port demi, and serve with garlic confit on the side.
