Ribeye Recipe

In a small bowl, combine softened unsalted butter, grated Parmesan, chopped parsley, lemon zest (if using), black pepper, and kosher salt. Mix until smooth and evenly combined. Transfer to plastic wrap, form into a log about 1 inch in diameter, wrap tightly, and chill in the refrigerator for at least 30 minutes (can be made a day ahead).

Preheat oven to 425°F (220°C).

Place one potato between two chopsticks or the handles of two wooden spoons to act as guards. Using a sharp knife, make thin slices across the potato about 1/8 to 1/4 inch apart, stopping when the knife hits the handles so you don’t cut through the bottom. Repeat with second potato.

Brush or drizzle the potatoes all over with the melted butter and olive oil. Work some melted butter or tuck thin garlic slices into a few of the cuts. Sprinkle evenly with kosher salt, black pepper, and thyme leaves.

Place potatoes on a baking sheet lined with foil or parchment. Roast in the preheated oven for 40–55 minutes, depending on potato size, until edges are crisp and interiors are tender when pierced with a knife. Every 15 minutes, brush more melted butter into the slices to help crisp and separate them.

If using, during the last 5 minutes of roasting sprinkle grated Parmesan over the potatoes and return to oven until cheese is melted and golden. Keep warm until serving.

While potatoes roast, preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat if pan-searing.

Toss halved Brussels sprouts with olive oil, kosher salt, and black pepper in a bowl until evenly coated.

Roast method: Spread sprouts cut-side down on a baking sheet and roast for 18–22 minutes until deeply browned and crisp on the edges, shaking the pan halfway through. Pan-sear method: Heat a large skillet over medium-high heat until hot, add a little oil, place sprouts cut-side down and cook without moving 5–7 minutes until deep golden, then toss and cook another 3–4 minutes until tender.

When cooked, transfer sprouts to a serving dish and drizzle with balsamic glaze if using. Keep warm.

Bring the ribeye to room temperature for 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

Season both sides liberally with kosher salt and freshly ground black pepper. Press seasoning gently into the meat.

Heat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot. Add neutral oil and swirl to coat.

Place the ribeye in the hot pan and sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Reduce heat to medium. Add the 2 tablespoons unsalted butter, smashed garlic cloves, and thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter for 1.5–3 minutes while monitoring internal temperature.

For doneness target: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak to check.

When the steak is 5–10°F below your target temperature, remove it from the pan and rest on a cutting board for 5–10 minutes. During rest, place 2–3 slices of chilled compound Parmesan butter on top so it melts into the steak.

Finish with a light sprinkle of coarse sea salt and optional chopped parsley just before serving.

Slice the rested ribeye against the grain into thick slices or serve whole. Plate with one hasselback potato and a portion of crispy Brussels sprouts per person.

Top the steak with a pat of compound Parmesan butter so it melts over the meat. Spoon any buttery pan juices over the steak and potato.

Garnish with a small pinch of finishing salt and chopped parsley. Serve immediately.