18 Oz. Linz Bone-in Ribeye Recipe
cipollinis, trumpet mushrooms, chimichurri, sherry glaze
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Ingredients
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Steak & Seasoning
Cipollinis & Trumpet Mushrooms
Sherry Glaze
Chimichurri
Finishing & Garnish
Method
Chimichurri
- 1
Make chimichurri
In a food processor or by hand, combine parsley, cilantro (if using), oregano, garlic, red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Pulse or finely chop until herbs are finely minced. With the processor running, drizzle in extra-virgin olive oil until incorporated but still slightly textured. Taste and adjust salt, pepper or vinegar. Transfer to a small bowl and refrigerate while you prepare the rest (bring to room temperature before serving).
Cipollinis & Trumpet Mushrooms
- 2
Prepare vegetables
Preheat oven to 425°F (220°C). Toss peeled cipollini onions and halved trumpet mushrooms with olive oil, sherry vinegar, brown sugar, salt and black pepper in a bowl until evenly coated.
- 3
Roast
Spread vegetables in a single layer on a rimmed baking sheet or cast-iron skillet. Roast in preheated oven for 18–22 minutes, stirring once halfway through, until cipollinis are glazed and mushrooms are golden at the edges. Remove from oven and keep warm.
Sherry Glaze
- 4
Reduce sherry
While steak rests after searing (see steak directions), warm a small saucepan over medium heat. Add minced shallot and a teaspoon of neutral oil; sauté 1–2 minutes until translucent but not browned. Add dry sherry and bring to a simmer. Reduce by about half, 3–5 minutes, to concentrate flavor.
- 5
Finish sauce
Add demi-glace to the reduced sherry and stir to combine. Simmer gently 2–3 minutes until slightly thickened. Remove from heat and whisk in cold cubed butter one piece at a time to create a glossy emulsion. Season with salt and pepper to taste. Keep warm.
Steak & Seasoning
- 6
Bring steak to temperature & season
Remove the 18 oz bone-in ribeye from refrigerator 45–60 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Rub both sides and the edges with the 1.5 tbs kosher salt and 1 tsp black pepper, pressing the seasoning into the meat.
- 7
Sear
Heat a large cast-iron skillet over high heat until just smoking. Add neutral oil and swirl to coat. Place ribeye fat-side down into the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges (render fat cap) for about 30–60 seconds per edge.
- 8
Baste & finish to temperature
Reduce heat to medium-low. Add 2 tbs unsalted butter, smashed garlic and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak continuously (baste) for 1–3 minutes while monitoring internal temperature with an instant-read thermometer. For medium-rare, target 125–128°F (51–53°C) before resting; for medium, 135°F (57°C). Once target is reached, transfer steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes (carryover will raise temp a few degrees).
- 9
Slice
After resting, slice the ribeye against the grain into 1/2-inch thick slices, keeping the bone intact on the platter if desired.
Assembly & Finish
- 10
- 11
- 12
Garnish & serve
Finish with a sprinkle of coarse sea salt and microgreens or chopped parsley. Serve immediately.
