Ribeye Plate Recipe
Blackened 16 ounce ribeye, blue cheese crust, brown butter fingerling potatoes, heirloom cherry tomato confit, crispy shallots
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Ingredients
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Ribeye & Seasoning
Blue Cheese Crust
Brown Butter Fingerling Potatoes
Heirloom Cherry Tomato Confit
Crispy Shallots
Finishing & Garnish
Method
Ribeye & Seasoning
- 1
Bring to room temperature & season
Remove the 16 oz ribeye from the refrigerator 45–60 minutes before cooking to bring it close to room temperature. Pat dry with paper towels. Lightly season both sides with kosher salt and black pepper, then evenly press the blackening seasoning into both sides of the steak.
- 2
Preheat pan
Preheat a heavy cast-iron skillet over medium-high to high heat for 6–8 minutes until very hot. Have the neutral oil ready.
- 3
Sear and baste
Add the oil to the hot skillet and place the ribeye in the pan. Sear without moving for 2–3 minutes until a deep dark crust forms. Flip and sear the second side 2 minutes. Reduce heat to medium, add 2 tbsp butter, thyme sprigs, and smashed garlic. Tilt the pan and spoon the melted butter over the steak (baste) for another 2–4 minutes, continuing until an instant-read thermometer registers 125–130°F (52–54°C) for medium-rare. Adjust time slightly for desired doneness. Total sear time typically 6–10 minutes depending on thickness.
- 4
Rest
Transfer the ribeye to a cutting board and tent loosely with foil for 8–10 minutes while you finish other components. Reserve pan drippings for flavor if desired.
Blue Cheese Crust
- 5
Prepare crust
While the steak rests, combine crumbled blue cheese, panko breadcrumbs, melted butter, chopped parsley, and black pepper in a small bowl. Mix until evenly moistened — the mixture should hold together when pressed. If the cheese is very dry, add a teaspoon of melted butter; if very wet, add a little extra panko.
- 6
Broil to set
Preheat the broiler on high (or oven to highest broil setting). Place the rested steak on a foil-lined baking sheet or oven-safe skillet. Spoon and press the blue cheese mixture onto the top (fat cap) of the steak to form an even crust about 1/4–1/2 inch thick. Broil about 2–3 minutes, watching carefully, until the crust is warmed and lightly golden — do not over-broil. Remove and let sit 1–2 minutes before slicing.
Brown Butter Fingerling Potatoes
- 7
- 8
Brown butter & roast
In a large skillet over medium heat, melt 4 tbsp unsalted butter with 1 tbsp olive oil. Continue cooking, swirling occasionally, until the butter foams and the milk solids turn golden brown and smell nutty (brown butter), about 3–5 minutes — watch closely to avoid burning. Add minced garlic and rosemary and sauté 30 seconds until fragrant. Add the par-cooked fingerlings cut-side down and sear for 4–6 minutes until golden and crisp on the cut surface. Toss or turn as needed to brown other sides. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep warm until plating.
Heirloom Cherry Tomato Confit
- 9
Slow-cook tomatoes
Preheat oven to 300°F (150°C). In a small baking dish, combine halved heirloom cherry tomatoes, 1/4 cup olive oil, sliced garlic, thyme sprigs, red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss gently so tomatoes are coated. Roast in the preheated oven for 30–40 minutes, stirring once halfway, until the tomatoes are soft, slightly caramelized and the garlic is softened but not browned.
- 10
Finish
Remove from oven, discard thyme sprigs, and stir in 1 tsp sherry or red wine vinegar to brighten the flavor. Adjust salt and pepper to taste. Keep warm or serve at room temperature.
Crispy Shallots
- 11
Prep and fry
Heat about 1 cup vegetable oil in a small heavy saucepan over medium-high heat to 325–350°F (use a thermometer if available). Working in small batches, add thinly sliced shallots and fry, stirring occasionally, until golden brown and crisp, about 2–4 minutes per batch. Use a slotted spoon to transfer cooked shallots to a paper-towel-lined plate and immediately season lightly with 1/4 tsp kosher salt. Repeat until all shallots are fried.
- 12
Drain
Let the fried shallots cool and crisp further on the paper towel. They can be made ahead and stored airtight at room temperature for a day.
Finish & Plate
- 13
Slice ribeye
After the blue cheese crust is set and the steak has rested, slice the ribeye against the grain into 1/3–1/2 inch slices. Arrange slices fanned on the plate.
- 14
- 15
Garnish & serve
Finish with a light sprinkle of flaky sea salt and a few microgreens or baby arugula for color and freshness. Serve immediately.