The Zoltán (grilled Ribeye) Recipe

Bring steak to room temperature

Remove the 12 oz ribeye from the refrigerator 45–60 minutes before cooking. Pat dry with paper towels.

Season both sides liberally with 1 tbs kosher salt and 1 tsp freshly ground black pepper. Lightly rub 1 tbs neutral oil over the surface to help sear.

Preheat grill to high heat (450–500°F / 230–260°C). If using a skillet/oven method, preheat a heavy cast-iron skillet over high heat until smoking and preheat oven to 400°F (200°C).

Sear the steak 2–3 minutes per side on the hot grill or skillet until a deep brown crust forms. If using a skillet, add 1 tbs unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the pan after flipping; spoon the butter over the steak for 1–2 minutes to baste.

Move the steak to a cooler zone of the grill or transfer skillet to the preheated oven to finish cooking until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 6–8 more minutes depending on thickness. For medium, cook to 135°F (57°C).

Remove steak from heat and tent loosely with foil. Rest for 8–10 minutes before slicing. This ensures juices redistribute.

While the steak comes to room temperature, preheat the oven to 425°F (220°C). Line a sheet pan with parchment or foil.

Toss 6 oz baby carrots, 8 oz baby gold potatoes, 8 oz halved brussels sprouts, and 1 sliced red onion with 2 tbs extra-virgin olive oil, 1 tsp chopped fresh rosemary, 3 tsp kosher salt, and 1 tsp freshly ground black pepper in a bowl until evenly coated.

Spread vegetables in a single layer on the prepared pan. Roast for 25–35 minutes, turning once halfway through, until potatoes are tender and vegetables are caramelized and golden at the edges.

If any vegetables finish early, remove them to prevent burning. Keep warm until plating.

In a medium saucepan over medium heat, melt 1 tbs unsalted butter. Add 1 minced shallot and 1 minced garlic clove; cook 1–2 minutes until translucent and fragrant but not browned.

Stir in 1 tsp all-purpose flour and cook 30 seconds to remove raw flavor.

Slowly whisk in 1 cup whole milk and 2 tbs heavy cream. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 3–4 minutes.

Add 8 oz mixed leafy greens (spinach and kale). Cook, stirring, until the greens are wilted and incorporated into the cream, 2–4 minutes for spinach and slightly longer for kale. Season with a pinch of grated nutmeg, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Keep warm.

While vegetables roast, heat 1 tbs unsalted butter in a sauté pan over medium-low heat. Add the sliced leeks and cook gently, stirring occasionally, until softened and lightly caramelized, about 10–12 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.

If leeks begin to brown too quickly, add a splash (1–2 tbs) of water to deglaze and continue cooking until tender. Keep warm.

Warm 3 tbs Sofia’s steak sauce in a small saucepan over low heat for 1–2 minutes, or serve at room temperature if preferred.

To plate: Spoon a bed of creamed greens in the center of each plate. Arrange roasted fall vegetables to one side and the sautéed leeks to the other. Slice the rested ribeye against the grain into 3/4-inch thick slices and fan over the creamed greens.

Drizzle 1–2 tbs warmed Sofia’s steak sauce over the sliced steak and garnish with 1 tbs chopped fresh parsley. Serve with lemon wedges on the side if desired.