Geoffrey Zakarian's Ribeye Steak and Oven Roasted Shallots
For this ribeye steak, you'll season it with the rub and allow it to rest in the refrigerator for a minimum of six hours in advance to soak up the flavor. Also, it's important to allow the steak to come to room temperature before cooking, since it guarantees an even temperature all the way through. “You want the steak medium-rare top to bottom," Zakarian says.Once the steak is in the skillet, Zakarian bastes it in a browned butter, called beurre noisette in French, adding sprigs of fresh rosemary, for a toasty warm, rich herbaceous flavor. And, he adds, "I know it's tempting to touch the steak, but you don't have to." Instead, he advises measuring the steak's internal temperature to 120° F for rare — with a digital thermometer. While it rests, the internal temperature will rise to a perfect medium-rare temperature of 125° F. Resting the steak before cutting is essential. Otherwise, Zakarian says, "The juices will come running out, and you'll have a very tasty cutting board, but a not-very-tasty piece of meat!"Prepare the steak while the shallots are roasting (recipe below).
Ingredients:
- 1 tablespoon celery seed
- 1 tablespoon brown sugar
- 1 tablespoon cayenne pepper
- ¼ teaspoon freshly ground black pepper (plus more as needed)
- 1 18- ounce Harry & David Bone-in Ribeye Steaks
- 4 tablespoons butter
- fresh rosemary (A few sprigs)
Instructions:
To make the rub
- In a small bowl, combine the celery seed, brown sugar, cayenne pepper, and black pepper.
- Generously season both sides of the steak with the rub, reserving a few pinches to season the shallots (recipe follows). Transfer the steak to a tray, and refrigerate, uncovered, for a minimum of 6 hours and up to overnight.
To cook the steak
- Remove the steak from the refrigerator and allow to come to room temperature 1 hour before cooking,
- Heat a large cast iron skillet over medium-high heat, add the butter and allow to melt. Once melted, stir continuously, and watch as the water content cooks off, (the butter will sputter!), and the color goes from pale to golden tan, about 3 minutes.
- Using the bone as a handle, place the steak in the pan away from you so you don't get splashed. Lower the heat to medium, add the rosemary to the pan, and allow the steak to cook undisturbed, 3-4 minutes per side, or until the internal temperature reaches 120° F. when measured with a digital meat thermometer. While the steak is cooking use a spoon to baste the steak with the rosemary-infused browned butter on both sides.
- Remove the steak from the pan and transfer to a cutting board to rest for 15 minutes.
- Use a sharp knife to slice along the bone. Then slice the remainder of the steak into ½-inch-thick slices and serve with Oven Roasted Shallots.