Ribeye Recipe

Season the Steak

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with kosher salt and black pepper.

Sear the Steak

Heat a cast-iron skillet or grill over high heat. Once hot, add the ribeye steaks and sear for 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.

Rest the Steak

Remove the steaks from the heat and let them rest for at least 10 minutes before slicing.

Sauté Shallots

In a saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped shallots and sauté until translucent, about 3-4 minutes.

Add Sweet Corn

Add the sweet corn kernels to the saucepan and cook for another 5 minutes, stirring occasionally.

Blend the Mixture

Add the heavy cream and koji rice to the saucepan. Bring to a simmer and cook for 5 more minutes. Remove from heat and blend the mixture until smooth. Adjust seasoning with salt if necessary.

Combine Ingredients

In a mixing bowl, combine the softened unsalted butter and shio kombu. Mix well until fully incorporated. Chill in the refrigerator until ready to use.

Sauté the Base

In the same skillet used for the ribeye, add 1 tablespoon of olive oil and heat over medium heat. Add beef stock and red wine, scraping up any browned bits from the bottom of the pan.

Reduce the Jus

Bring the mixture to a simmer and reduce by half, about 10-15 minutes. Strain the jus into a clean saucepan and keep warm until serving.