Pat the bone-in rib eye dry with paper towels. Generously season both sides with kosher salt and black pepper. Allow the beef to sit uncovered in the refrigerator for 21 days.

Cooking the Rib Eye

Preheat your grill or a heavy skillet over high heat. Sear the rib eye for about 4-5 minutes on each side until a crust forms. Cook until it reaches the desired internal temperature (medium-rare is around 130°F).

Making the Onion Rings

Prepare the Breading

Slice the onions into thick rings. In a bowl, mix flour, cornstarch, baking powder, and salt. Gradually whisk in cold sparkling water until batter is smooth.

Fry the Onion Rings

Heat vegetable oil in a deep pot over medium-high heat. Dip the onion rings into the batter and fry for about 3-4 minutes or until golden brown. Drain on paper towels.

Making the Salsa Verde

Combine Ingredients

In a bowl, mix chopped parsley, basil, capers, and minced garlic. Stir in olive oil and red wine vinegar. Season with salt and pepper to taste.

Making the Bordelaise Sauce

Prepare the Sauce

In a saucepan, combine red wine and shallots. Reduce over medium heat until almost evaporated. Add beef stock and thyme, cooking until slightly thickened. Stir in butter and season with salt and pepper to taste.