Bone-in Ribeye For Two Recipe

Inspired by Redbird

Time45m

Serves2

24oz creekstone farms beef, heirloom tomatoes, horseradish crème fraiche, onion jus

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Ingredients

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1
Prepare the Ingredients
Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30-60 minutes. Dice the heirloom tomatoes and finely chop the onion.

2
Sear the Ribeye
Preheat a cast-iron skillet over medium-high heat. Add the olive oil. Season the ribeye generously with salt and black pepper on both sides. Once the skillet is hot, add the ribeye steak and sear for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.
3
Rest the Steak
Once cooked, transfer the ribeye to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute.

4
Sauté Onions
In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Pour in the beef broth and bring to a simmer, scraping up any browned bits from the skillet. Let it reduce for another 5 minutes, then season with salt and pepper.

5
Plate the Dish
Slice the ribeye steak against the grain. Serve with diced heirloom tomatoes on the side, a generous dollop of horseradish crème fraiche, and drizzle the onion jus over the top.