Shaved Ribeye Dip Recipe

Prepare base

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add the minced shallot and smashed garlic clove and sauté 1–2 minutes until fragrant and softened but not browned.

Deglaze and simmer

Add the dry red wine (if using) to deglaze the pan, scraping any browned bits, and reduce by half (about 2 minutes). Add the beef demi-glace and beef broth, Worcestershire sauce, and thyme. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 6–8 minutes to concentrate flavors.

Finish and season

Remove the thyme sprig and smashed garlic. Stir in 1 tablespoon cold butter to gloss the jus. Taste and adjust seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm on very low heat while preparing the sandwich. If the jus is too thin, simmer a bit longer; if too strong, add up to 1/4 cup additional beef broth to balance.

Prep meat

If your ribeye is not already shaved, partially freeze a trimmed ribeye for 30–40 minutes until firm but not rock solid, then thinly slice against the grain into very thin shavings. Season the shaved ribeye with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder; toss to coat evenly.

Cook beef

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add the seasoned shaved ribeye in an even layer (work in batches if needed to avoid overcrowding). Sear without stirring for 30–45 seconds to get some caramelization, then stir and cook another 30–60 seconds until just cooked through but still tender. Transfer cooked beef to a warm plate and keep loosely covered.

Char buttered baguette

Slice the baguette into 6–8 diagonal pieces about 1–1.5 inches thick. Melt 1 tablespoon unsalted butter in a small skillet over medium-high heat until it begins to brown slightly and give a nutty aroma (browned butter). Brush or spoon the browned butter onto both cut sides of each baguette slice. Place baguette slices, butter-side down, on the hot skillet and char 1–2 minutes until golden brown and crisp. Turn and toast the other side briefly if desired.

Assemble and melt cheese

Preheat broiler or set oven to 450°F (230°C) with rack about 6 inches from heat. Arrange the charred baguette slices on a baking sheet. Pile an even portion of the cooked shaved ribeye onto each slice, then top each with about 1–1.5 ounces (roughly 2–3 slices or a small handful shredded) Emmentaler cheese. Place under the broiler 1–2 minutes just until cheese melts and bubbles—watch closely to avoid burning. Alternatively, use a hot skillet lid to melt the cheese on the sandwich.

Finish

Remove from heat, sprinkle chopped parsley over the sandwiches if using, and brush any remaining browned butter over the top for extra gloss and flavor. Serve immediately with the warm au jus in small dipping bowls alongside.

Transfer the au jus to individual dipping bowls or one communal bowl. Present the melted Emmentaler-topped charred baguette slices with the reserved shaved ribeye on top alongside the au jus. Dip each bite into the jus and enjoy. Keeps best served immediately; reheating will tighten the beef slightly.