Plates Signature Recipe

Prepare steak

Remove the ribeye from the refrigerator 30–40 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Brush lightly with 2 tbs olive oil to help form a crust.

Cook steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add the steak and sear 3–4 minutes undisturbed until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook an additional 1–2 minutes per side. During the last minute of cooking, spoon a little of the pan sauce (if prepared) or add 1 tbs of the herb-garlic butter on top. Transfer steak to a cutting board and tent loosely with foil to rest 8–10 minutes.

While steak rests, combine 3 tbs softened unsalted butter, 1 tsp minced garlic, 1 tbs chopped parsley, 1 tsp chopped chives, 0.5 tsp lemon zest and 0.25 tsp salt in a small bowl. Mix until smooth and set aside. Keep refrigerated if not using immediately.

Preheat oven to 425°F (220°C). Toss 12 oz halved fingerling potatoes with 1 tbs olive oil, 1 tsp chopped rosemary, 0.5 tsp garlic powder, 0.5 tsp salt and 0.25 tsp black pepper on a rimmed baking sheet in a single layer. Roast 22–28 minutes, turning once halfway, until golden and tender. Keep warm.

Heat a large nonstick or cast-iron skillet over medium-high heat. Toss 8 broccolini stems with 1 tsp olive oil, 0.25 tsp salt and 0.25 tsp red pepper flakes. Add to the hot skillet and cook, turning occasionally, 4–6 minutes until charred in spots and stems are tender-crisp. Remove from heat and squeeze a lemon wedge over before plating.

After removing the steak from the skillet, reduce heat to medium and add 1 tbsp finely minced shallot to the pan fond. Sauté 30–45 seconds until fragrant. Pour in 0.25 cup dry red wine to deglaze, scraping up browned bits; simmer 1–2 minutes to reduce slightly. Add 0.5 cup beef stock, 1 tsp Dijon mustard and 1 sprig thyme. Simmer until sauce reduces by about one-third, 3–5 minutes. Remove thyme, then whisk in 1 tbs cold cubed unsalted butter to finish and add shine. Season with 0.25 tsp salt and 1/8 tsp black pepper to taste. Keep warm.

Slice the rested ribeye against the grain into 1/4"–1/2" slices. Fan slices on the center of a warm plate. Place a portion of roasted fingerling potatoes to one side and charred broccolini to the other. Spoon 2–3 tbs pan sauce over the steak and finish each plate with a dollop (about 1 tbs) of herb-garlic butter on top of the hot slices so it melts. Scatter 1/4 cup microgreens or baby arugula and sprinkle 1/4 tsp coarse sea salt over the plate. Serve immediately with remaining lemon wedges.