Jul 14 2026
Restaurants›The Harvey House›Ribeye For Two Recipe

Ribeye For Two Recipe

Inspired by The Harvey House
Time1h 30m
Serves2

32oz Boneless Ribeye, Sauce Bordelaise, Choice of Two Sides

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Ingredients

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Steak

Sauce Bordelaise

Choice of Two Sides (instructions assume mashed potatoes and roasted asparagus)

Method

Steak

  1. 1

    Bring steak to room temperature

    Remove the 32 oz boneless ribeye from the refrigerator 45–60 minutes before cooking so it reaches room temperature. Pat dry thoroughly with paper towels.

  2. 2

    Season

    Generously season both sides and the edges of the ribeye with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat.

  3. 3

    Preheat pan and oven

    Position a heavy cast-iron skillet in the oven and preheat the oven to 375°F (190°C). When ready to sear, heat the skillet over high stovetop heat until smoking hot (about 5 minutes).

  4. 4

    Sear

    Add 2 tbsp neutral oil to the hot skillet and swirl. Place the ribeye in the skillet and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges with tongs for 30–45 seconds per edge to render fat.

  5. 5

    Finish in oven with butter baste

    Reduce stovetop heat to medium. Add 2 tbsp unsalted butter, 2 thyme sprigs, and 2 smashed garlic cloves to the skillet. Tilt the pan and spoon melted butter over the steak continuously for 1 minute. Transfer the skillet to the preheated oven and roast until an instant-read thermometer reads 125–128°F (52–53°C) for medium-rare — about 8–12 minutes depending on thickness. For medium aim for 135°F (57°C). Remove steak to a cutting board and tent loosely with foil; rest 10–15 minutes (carryover will raise temp ~5°F).

  6. 6

    Slice and serve

    After resting, slice the ribeye against the grain into thick slices and transfer to a warmed platter. Reserve pan drippings for sauce if desired (see Bordelaise).

Sauce Bordelaise

  1. 7

    Sweat shallots

    While steak rests, place a medium saucepan over medium heat. Add a tablespoon of the reserved pan fat or 1 tsp oil if none available. Add 2 tbsp finely minced shallots and sweat gently for 2–3 minutes until softened but not browned.

  2. 8

    Reduce with wine

    Add 1 cup dry red wine, 1 tsp fresh thyme and 1 bay leaf to the saucepan. Increase heat to medium-high and reduce the wine by about two-thirds until slightly syrupy (about 8–12 minutes).

  3. 9

    Add demi-glace and reduce

    Add 1 cup beef demi-glace (or concentrated beef stock) to the reduced wine. Simmer gently and reduce until the sauce slightly coats the back of a spoon, about 6–8 minutes. Remove and discard the bay leaf and strip thyme leaves if used whole.

  4. 10

    Mount with butter and season

    Lower heat to low. Whisk in 2 tbsp cold unsalted butter, one cube at a time, until the sauce is glossy and slightly thickened. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste. Keep warm (do not boil) until ready to serve.

  5. 11

    Finish

    Taste the sauce and adjust seasoning. If pan drippings remain from the steak, whisk a tablespoon into the sauce for extra richness before serving. Spoon the Bordelaise over sliced ribeye or serve on the side.

Choice of Two Sides (Mashed Potatoes & Roasted Asparagus)

  1. 12

    Cook potatoes

    Place 1 lb cubed Yukon gold potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, 12–15 minutes. Drain well.

  2. 13

    Mash potatoes

    Return drained potatoes to the pot. Add 2 tbsp unsalted butter and 1/2 cup warm whole milk. Mash to desired texture (use a ricer for very smooth or a masher for rustic). Adjust salt to taste. Keep warm until plating.

  3. 14

    Prepare asparagus

    Preheat oven to 425°F (220°C) or use the still-hot oven after the steak finishes. Place 1 lb trimmed asparagus on a rimmed baking sheet. Drizzle with 1 tbsp olive oil, season with 1/4 tsp freshly ground black pepper and a pinch of salt. Toss to coat in a single layer.

  4. 15

    Roast asparagus

    Roast asparagus for 8–10 minutes, until tender-crisp with lightly browned tips. Remove from the oven and finish with a squeeze of 1/2 lemon if desired.

  5. 16

    Plate sides

    Spoon mashed potatoes onto plates or a platter and arrange roasted asparagus alongside. Place sliced ribeye over or beside the mash and spoon Sauce Bordelaise over the steak or serve in a small sauceboat.

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