16oz Cowboy-cut Ribeye Recipe

Cooking Instructions

1. 1

   Prepare the Ribeye

   Season the cowboy-cut ribeye steak generously with salt and black pepper on both sides.

2. 2

   Sear the Steak

   In a large skillet, heat the olive oil over medium-high heat. Add the ribeye and sear for about 4-5 minutes on each side for medium-rare. Adjust time based on your preferred doneness.

3. 3

   Rest the Steak

   Once cooked, remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes.

4. 4

   Make the Potato Hash

   In the same skillet, add butter, diced potatoes, onion, and garlic. Cook over medium heat until the potatoes are golden and crispy, about 10-15 minutes. Stir occasionally.

5. 5

   Prepare the Truffle Demi-Glace

   In a separate saucepan, combine beef stock, red wine, and fresh thyme. Bring to a boil and then reduce to a simmer until thickened, about 15-20 minutes. Stir in truffle oil at the end.

6. 6

   Serve

   Slice the ribeye and serve it on a plate with the potato hash. Drizzle the truffle demi-glace over the steak and enjoy!