Atlantis Steakhouse Recipe

Bring steaks to room temperature

Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking so they come to room temperature. Pat them dry thoroughly with paper towels to remove surface moisture—this ensures a better sear.

Season steaks

Generously sprinkle kosher salt all over both sides and the edges of each steak (about 1 tbs per steak). Grind black pepper over both sides. Press the seasoning lightly into the meat so it adheres.

Preheat pan and oven (if finishing in oven)

Preheat a heavy cast-iron skillet over high heat for 6–8 minutes until very hot. If you plan to finish thicker steaks in the oven, preheat the oven to 400°F (200°C).

Sear the steaks

Add neutral oil to the hot skillet—it should shimmer but not smoke excessively. Place steaks in the pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add the 3 tbs butter, smashed garlic cloves, thyme and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and pan juices for 1–2 minutes. This builds flavor and finishes the crust.

Finish to desired doneness

For steaks about 1.5–2 inches thick: after searing and basting, transfer the skillet to the preheated oven for 3–6 minutes depending on desired doneness (3–4 minutes for medium-rare, 5–6 for medium). Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. If not using oven, reduce heat and continue basting until thermometer reaches target temp.

Rest the steaks

Transfer steaks to a cutting board, tent loosely with foil, and rest for 8–10 minutes. Resting redistributes juices and brings temperature up a few degrees.

Remove excess fat and deglaze

After removing steaks from the pan, pour off any excess fat leaving about 1 tbs and any fond (brown bits). Return the pan to medium heat and add the minced shallot and minced garlic. Sauté 30–45 seconds until fragrant and translucent but not browned. Pour in the 3 tbs red wine to deglaze, scraping the browned bits with a wooden spoon.

Reduce and add stock

Allow the wine to reduce by half over medium heat (about 1–2 minutes). Add the beef stock and bring to a gentle simmer. Let the liquid reduce until it thickens slightly and coats the back of a spoon, about 4–6 minutes.

Finish sauce

Whisk in the Dijon mustard. Remove the pan from heat and swirl in the cold cubed butter a little at a time to emulsify and give the sauce a glossy texture. Taste and season with salt and freshly ground black pepper as needed. Stir in chopped parsley.

Serve

Spoon the sauce over the rested steaks or serve alongside in a small sauceboat.

Roast baby potatoes (optional)

Preheat oven to 425°F (220°C). Toss baby potatoes with olive oil, sea salt and pepper on a baking sheet. Roast 20–25 minutes until golden and tender, shaking the pan halfway through. Finish with 1 tbs butter and toss to glaze.

Steam asparagus (optional)

Steam or blanch asparagus until bright green and just tender, about 3–4 minutes depending on thickness. Season with a small pinch of salt and a drizzle of olive oil or a pat of butter.

Plate and garnish

Slice steaks against the grain if serving sliced. Arrange steak and sides on warmed plates and spoon the red wine pan sauce over the steak. Garnish with an extra thyme sprig or chopped parsley if desired.