Pan Seared Bone-In Ribeye
by Julio Juarez, Chef , Starker's Restaurant, Kansas City, Mo.
Sear a bone-in ribeye in a cast iron skillet and then roast in the oven with fresh herbs while basting regularly for an unforgettable dish.
- 1 (20-ounce) Certified Piedmontese cowboy cut ribeye
- ½ cup clarified melted butter
- 5 sprigs fresh thyme
- 5 sprigs fresh rosemary
- Salt and pepper
Preheat oven to 500°F.
Season ribeye with salt and fresh cracked pepper on all sides. Heat large cast iron skillet over medium high heat until hot. Add clarified butter (will become smoky). Add ribeye and sear until golden brown on both sides.
Place ribeye and skillet into heated oven. After 5 minutes, flip the steak over, add fresh thyme and rosemary to the skillet, and baste the steak with the butter. Return to oven for an additional 5 minutes, or until desired temperature is reached.
Allow steak to rest for 5 minutes before carving. Serve with Cabernet Reduction Sauce.
- Cabernet Reduction Sauce
- 3 tablespoons diced shallots
- 2 cups Cabernet wine
- 5 sprigs of fresh thyme
- 1 sprig fresh rosemary
- 2 cups veal or beef stock
- ½ teaspoon whole black peppercorns
Place all ingredients in a two-quart saucepan, stir to combine, and simmer over medium heat until reduced by half. Pour the sauce through a strainer to remove the herbs, shallot, and peppercorns, reserving the sauce. Add salt and pepper to taste.
Food For Thought: How To Clarify Butter
Clarified butter is simply butterfat, which is separated from the milk solids and water present in whole butter. Also known as ghee, clarified butter is an especially valuable culinary ingredient in that it has a longer shelf life and higher smoke point (between 450°F and 500°F) compared to whole butter (about 350°F), so it won’t burn as easily when sautéing, searing, and pan frying. Whole, unsalted butter can easily be clarified right at home. Here’s how.
- In a heavy-bottomed saucepan over low heat, gently melt unsalted butter.
- A white, foamy substance (milk solids) will begin to collect on the surface of the butter. Using a spoon or ladle, skim the milk solids from the surface.
- The remaining golden liquid is clarified butter.