Rib - Eye Recipe

Temper and season

Remove the 16 oz rib-eye from the refrigerator 45–60 minutes before cooking to bring it toward room temperature. Pat dry with paper towels. Rub the steak all over with 1 tablespoon olive oil. Evenly season both sides and the edges with 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Press 1 tablespoon chopped fresh rosemary and 2 minced garlic cloves lightly into both sides so herbs adhere.

Preheat your grill or a heavy cast-iron skillet: if grilling, preheat to high (around 500°F / 260°C) for direct heat; if using a skillet, heat on high until smoking hot. Oil the grate or skillet with 1 tablespoon neutral oil just before cooking.

Sear the steak 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), or adjust time for desired doneness (rare 120°F, medium 140°F). For a 1–1.5 inch rib-eye, begin with high direct heat and sear both sides. If using a grill, move to indirect heat after searing to finish without burning. If using a skillet, reduce heat to medium after initial sear if the exterior is browning too quickly.

Baste with butter & rosemary

In the final 1–2 minutes of cooking, add 1 tablespoon unsalted butter to the skillet (or a small piece on the grill) and tilt the pan, spooning melted butter over the steak while it finishes. If you have an additional rosemary sprig, use it to baste for extra aroma. This step adds flavor and helps achieve an even crust.

Remove the steak from the heat and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes so juices redistribute. Internal temp will rise ~5°F during resting.

While the steak rests, make the beer reduction. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 1 finely minced shallot and sauté 2–3 minutes until softened and translucent, not browned. Add 1 cup III IPA and 1/2 cup porter and bring to a gentle boil.

Reduce heat to medium-low and simmer until reduced by about two-thirds and slightly syrupy, about 12–18 minutes depending on heat and pan size. Watch carefully to avoid boiling dry.

Stir in 1/2 cup beef demi-glace, 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, and 1 teaspoon fresh thyme (optional). Simmer 2–3 minutes to blend flavors. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm over the lowest heat setting.

Remove the pan from heat. Add 0.5 oz finely chopped bittersweet chocolate to the warm beer-demi mixture and whisk until melted and fully incorporated. The chocolate should deepen and round the sauce without making it sweet. If the sauce becomes too thick, whisk in up to 2 tablespoons extra demi-glace or a splash (1–2 teaspoons) of water to reach a silky consistency.

Swirl in 1 tablespoon cold cubed unsalted butter off-heat (monter au beurre) to give the sauce sheen and a smooth mouthfeel. Taste and adjust seasoning; finish with 1/4 teaspoon sea salt if needed.

Slice the rested rib-eye against the grain into 3/4-inch thick slices. Arrange slices on a warm plate.

Spoon the warm III IPA and porter chocolate demi sauce over the sliced steak, using about 3–4 tablespoons sauce per steak, or serve additional sauce on the side. Garnish with a fresh rosemary sprig and a light sprinkle of microgreens or chopped parsley if desired.

Serve immediately while warm. Recommend pairing with roasted fingerling potatoes or mashed potatoes and seasonal vegetables.