Usda Prime Ribeye Steak Recipe
14oz. Prime, Ribeye Steak, white truffle butter, crispy leeks; 14oz. Trimmed & sliced for you, black garlic butter, crispy leeks
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Ingredients
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Pastas & Entrees
Method
Preparation & Mise en Place
- 1
Prepare the steak
Pat the 14 oz ribeye dry with paper towels. Generously season both sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Let the steak rest at room temperature for 20-25 minutes.
- 2
Prepare the leek garnish
Trim the dark green tops from 1 large leek. Slice the white and pale green portion into thin ribbons (about 1/8 inch). Rinse thoroughly in cold water to remove any grit and pat completely dry.
- 3
Crispy Leeks
- 4
Fry the leek ribbons
Carefully fry leek ribbons in batches in the hot vegetable oil until golden and crisp, about 1-2 minutes per batch. Transfer to paper towels to drain and lightly salt to taste. Set aside.
Ribeye Sear
- 5
Sear the steak
Heat a heavy skillet until just smoking. Add 1 tablespoon neutral oil. Place the seasoned ribeye in the pan and sear 2-3 minutes per side for a target doneness (adjust time for thickness). Use tongs to flip once. Do not overcrowd the pan.
- 6
Rest the steak
Transfer the steak to a rack over a plate and rest for 5-7 minutes to reabsorb juices.
Finish Options
- 7
Finish with White Truffle Butter (Option A)
Drape 2 tablespoons white truffle butter over the hot steak so it melts into the surface. If desired, tilt the pan and spoon melted butter over the steak a few times. Let the steak rest briefly while the butter enhances the aroma. Plate and garnish with crispy leeks.
- 8
Finish with Black Garlic Butter (Option B)
Mash 3 black garlic cloves with 2 tablespoons unsalted butter and 0.25 teaspoon finishing salt to form a smooth black garlic butter. Place a dollop on top of the hot steak so it melts into the surface as it rests. Plate and garnish with crispy leeks.
