Season both sides of each steak liberally with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper per steak (adjust depending on steak size). Drizzle with the neutral oil and rub to coat evenly.

Preheat oven to 400°F (200°C). Heat a heavy cast-iron skillet over high heat until smoking hot.

Sear steaks: add 1 tablespoon neutral oil to the skillet, then lay steaks away from you. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Add 2–3 tablespoons unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. Tilt the pan and spoon the melted butter over the steaks (basting) for 1 minute to build flavor.

Transfer the skillet to the preheated oven and roast to desired doneness: about 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes for medium. Use an instant-read thermometer for accuracy.

Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes before slicing or serving. While resting, finish sauces and broccolini.

Mustard Triple Glaze Sauce

While steaks rest, prepare the glaze: in a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the finely minced shallot and sweat until translucent, about 1–2 minutes (do not brown).

Deglaze the pan with 1 tablespoon dry white wine, scraping any fond from the bottom. Let the wine reduce by half, about 1 minute.

Lower heat to medium-low and add 1 cup heavy cream. Bring to a gentle simmer and reduce until slightly thickened, about 3–4 minutes.

Whisk in 4 tablespoons Dijon mustard, 2 tablespoons whole-grain mustard and 1 tablespoon creamy English mustard until smooth. Add 1 teaspoon honey, 1 teaspoon fresh lemon juice, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Simmer 1–2 minutes to blend flavors and thicken to a glaze consistency.

Taste and adjust seasoning. Keep warm on the lowest heat or hold off heat; the glaze will tighten slightly as it cools. Spoon over rested steaks just before serving.

Peppercorn Marchand (Peppercorn Butter)

In a small bowl, combine 4 tablespoons softened unsalted butter with 1 tablespoon chopped green peppercorns, 1 teaspoon coarsely crushed black peppercorns, 1 teaspoon very finely minced shallot, 1 teaspoon chopped fresh parsley, 1 teaspoon lemon zest and 1/4 teaspoon salt.

Mix thoroughly until uniform. Shape into a small log on plastic wrap, roll tight, and chill for at least 15 minutes (or refrigerate if making ahead). If serving immediately, return to fridge while steaks rest so it firms up slightly.

When plating, slice rounds of the peppercorn butter and place on top of sliced steak so it melts over the warm meat.

Broccolini

While steaks are in the oven, heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add sliced garlic and cook 20–30 seconds until fragrant (do not burn).

Add trimmed broccolini and toss to coat. Season with 1/2 teaspoon salt. Sauté, stirring often, for 3–5 minutes until stems are tender-crisp and florets are bright green.

Optionally squeeze 1/2 lemon over the broccolini, toss briefly, then remove from heat and keep warm until plating.

de Jimmy Crusted Vin Red (Red Wine Crust & Finish)

Using the same skillet used for the steaks (remove excess fat but leave brown bits), place skillet over medium heat. Add the finely minced shallot and cook 1 minute to soften.

Deglaze the pan with 1/2 cup dry red wine, scraping up browned bits (fond). Let the wine reduce by about two-thirds, 3–4 minutes, to concentrate flavor.

Add 1/2 cup beef demi-glace and 1 teaspoon mushroom/porcini powder (if using). Stir and simmer until sauce is slightly thickened, about 3 minutes. Add 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Remove from heat and whisk in 2 tablespoons cold cubed butter one piece at a time to create a glossy emulsion (monter au beurre). Taste and adjust seasoning. Keep warm.

To create the de Jimmy crust effect on the steak surface (if desired): brush a thin layer of the red wine reduction onto the seared steak surface right after searing (before oven) or brush lightly onto the rested steak and quickly torch or broil for 30–60 seconds to set a light crust. This is optional; handle carefully to avoid overcooking.

Plating & Finishing

Slice ribeye against the grain into 1/2-inch slices and fan on warmed plates. Spoon a little of the mustard triple glaze over the slices.

Arrange broccolini alongside the steak. Add a few slices of the peppercorn marchand butter on top of the steak so it melts.

Finish by spooning the red wine reduction (de Jimmy vin red) around the steak for extra sauce and sheen. Garnish with a thyme sprig if desired and serve immediately.