18oz Cowboy Rib-eye Recipe

Bring steak to temperature

Remove the 18 oz rib-eye from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture—this promotes a better sear.

Season

Season both sides generously with kosher salt (use about 1 to 1 1/2 tablespoons total) and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until smoking lightly (3–5 minutes). Add the neutral oil and swirl to coat the pan.

Sear the steak

Place the rib-eye in the hot pan and do not move for 2.5–3 minutes to develop a deep crust. Flip and sear the other side 2.5–3 minutes. For a 1–1.5" thick steak, this will bring you close to medium-rare; adjust time for desired doneness. If the steak is very thick, also sear the fat cap for 30–45 seconds to render.

Baste and finish

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (basting) for 1–2 minutes. If the steak needs more cooking, continue to cook while basting until it reaches 125–130°F (52–54°C) for medium-rare, or your preferred temperature.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. While resting, prepare the jus or keep it warm.

Sweat aromatics

In a small saucepan over medium heat, add 1 teaspoon olive oil. Add the finely minced shallot and 1 minced garlic clove. Cook, stirring, until softened and translucent, about 2–3 minutes—do not brown.

Deglaze

Add 1/2 cup dry red wine to the pan to deglaze and scrape up any brown bits. Increase heat to medium-high and reduce the wine by about half, 3–5 minutes.

Add demi-glace and aromatics

Add 1 cup beef demi-glace, 1 sprig thyme, and 1 bay leaf. Bring to a gentle simmer and reduce until slightly thickened and glossy, about 6–8 minutes. Stir occasionally. Taste and season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper.

Strain and finish

Remove from heat, discard thyme sprig and bay leaf, and strain the jus through a fine-mesh sieve into a clean saucepan or bowl to remove shallot solids for a smooth sauce.

Mount with butter and add truffle

Return the strained jus to low heat and whisk in 1 tablespoon cold unsalted butter, one cube at a time, off heat if necessary, until the sauce is glossy and slightly thickened (this is monter au beurre). Whisk in 1/2 teaspoon black truffle oil and, if using, 5 g of finely shaved fresh black truffle. Adjust seasoning to taste.

Keep warm

Keep the finished jus warm over the lowest heat (or in a warm place) until ready to serve. Rewarm gently if it cools—do not boil after mounting.

Slice and season: After the steak has rested, slice the rib-eye against the grain into 1/2" thick slices. Arrange slices on a warm plate or cutting board.

Sauce and garnish: Spoon 2–3 tablespoons of warm black truffle jus alongside or over the sliced steak. Finish with a light sprinkle of coarse sea salt (about 1/2 teaspoon evenly distributed) and scatter microgreens or chopped parsley (about 2 tablespoons) for color and brightness.

Serve: Serve immediately with remaining jus on the side for additional saucing.