Dry-brined ribeye with herb compound butter and roasted shallots.
SHOPPING: For enhanced results, ask your butcher for a well-marbled ribeye with the spinalis (cap) still attached. This fatty outer muscle is good part. USDA Prime or high Choice is ideal. Look for 1.5 inch thickness. Dry brining works because salt initially draws out moisture, then the moisture reabsorbs, carrying the salt with it.
Compound butter can be made up to a week ahead and frozen for a month. The wire rack rest is borrowed from professional kitchens; it prevents soggy bottom crust.
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak, 1.5 inches thick, preferably with cap attached
- 1 ½ tsp Kosher salt (for dry brine)
- 2 tbsp High smoke point oil
- 1 tsp Freshly cracked black pepper
- 3 tbsp Unsalted butter (for basting)
- 4 clove Garlic cloves, smashed
- 4 sprig Fresh thyme sprigs
- 1 sprig Fresh rosemary sprig
- 1 piece Shallot, halved
- 4 tbsp Unsalted butter, softened (for compound butter)
- 1 tbsp Fresh parsley, minced
- 1 tbsp Fresh chives, minced
- 1 lb Garlic, minced (for compound butter)
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak, 1.5 inches thick, preferably with cap attached
- 1 ½ tsp Kosher salt (for dry brine)
- 2 tbsp High smoke point oil
- 1 tsp Freshly cracked black pepper
- 3 tbsp Unsalted butter (for basting)
- 4 clove Garlic cloves, smashed
- 4 sprig Fresh thyme sprigs
- 1 sprig Fresh rosemary sprig
- 1 piece Shallot, halved
- 4 tbsp Unsalted butter, softened (for compound butter)
- 1 tbsp Fresh parsley, minced
- 1 tbsp Fresh chives, minced
- 1 lb Garlic, minced (for compound butter)
Instructions
Dry the brine (day before)
Season steaks evenly on all sides with kosher salt, about 0.75 tsp per steak. Place on a wire rack set over a plate or sheet pan. Refrigerate uncovered for 12-24 hours. The surface will look dry and darker, which is good.
Equipment
- wire rack
Ingredients
- ribeye steaks (2 rib)
- kosher salt (1 ½ tsp)
Make the compound butter
Mix softened butter with parsley, chives, and minced garlic. Season with a pinch of salt. Roll in plastic wrap into a log and refrigerate until firm. Can be made days ahead.
Ingredients
- softened butter (4 tbsp)
- parsley (1 tbsp)
- chives (1 tbsp)
- garlic, minced (1 clove)
Temper and prep
Remove steaks from fridge 1 hour before cooking. Pat dry with a clean kitchen towel (they should already be fairly dry). Season with pepper only; the salt is already in there.
Ingredients
- black pepper (1 tsp)
Sear until browned
Heat cast iron over high heat (400-450°F surface) 5 minutes. Add oil. When smoking, add steaks. Press gently for contact. Sear 3-4 minutes per side until a dark crust forms.
Equipment
- cast iron skillet
Ingredients
- oil (2 tbsp)
Butter the baste
Reduce heat to medium. Add basting butter, garlic, thyme, rosemary, and shallot. Tilt pan and baste continuously for 2-3 minutes. Check temp: pull at 125°F for medium-rare (will rise 5°F during rest).
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- butter (3 tbsp)
- garlic, smashed (4 clove)
- thyme (4 sprig)
- rosemary (1 sprig)
- shallot, halved (1 piece)
Rest and finish
Transfer steaks to wire rack. Rest 8-10 minutes. Slice compound butter into rounds. Top each steak with a round of compound butter just before serving. It will melt over the meat.
Equipment
- wire rack
Before you cook
Cook notes
- • SHOPPING: For enhanced results, ask your butcher for a well-marbled ribeye with the spinalis (cap) still attached. This fatty outer muscle is good part. USDA Prime or high Choice is ideal. Look for 1.5 inch thickness.
- • Dry brining works because salt initially draws out moisture, then the moisture reabsorbs, carrying the salt with it.
- • Compound butter can be made up to a week ahead and frozen for a month.
- • The wire rack rest is borrowed from professional kitchens; it prevents soggy bottom crust.
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