Take the ribeye steak out of the refrigerator and let it rest at room temperature for at least 30 minutes. Season both sides generously with kosher salt and freshly ground black pepper.

Sear the Steak

Heat olive oil in a heavy skillet over high heat. Once hot, add the ribeye steak and sear for about 4-5 minutes on each side for medium rare. Add thyme sprigs and butter halfway through cooking, spooning the melted butter over the steak.

Rest the Steak

Remove the steak from the skillet and let it rest for 10 minutes before slicing.

Making the Robuchon Potatoes

Cook the Potatoes

Peel and cut the Yukon Gold potatoes into even pieces. Boil in salted water until tender, about 15-20 minutes. Drain well.

Mash the Potatoes

Pass the potatoes through a ricer or mash them until smooth. Gradually mix in the unsalted butter and heavy cream until creamy and smooth. Season with kosher salt and white pepper to taste.

Preparing the Bordelaise Sauce

Make the Sauce

In a saucepan, combine beef stock, red wine, shallots, thyme, and bay leaf. Bring to a boil and reduce to a simmer until the sauce has reduced by half, about 20 minutes.

Finish the Sauce

Strain the sauce to remove solids and return to the pan. Whisk in the unsalted butter until melted and the sauce is glossy. Season with salt to taste.