Prime dry-aged ribeye with a fragrant rosemary-garlic butter crust, served with roasted bone marrow and crispy truffle fries. A steakhouse experience at home.
Restaurant-quality steak made simple.
Remove steaks from the refrigerator 45 minutes before cooking. Pat dry with paper towels. Season generously on all sides with coarse sea salt and black pepper. Let rest at room temperature.
In a small bowl, combine softened butter with minced garlic, rosemary, thyme, and parsley. Mix well, season with a pinch of salt, and set aside. This compound butter will be the finishing touch.
Cut potatoes into thin matchsticks. Soak in cold water for 30 minutes, then drain and dry thoroughly. Fry at 325°F (160°C) for 4 minutes. Increase heat to 375°F (190°C) and fry again for 2-3 minutes until golden. Toss with truffle oil, Parmesan, and salt.
Heat a cast-iron skillet over high heat until smoking. Add olive oil. Place steaks in the skillet and cook for 4 minutes without moving. Flip and add the herb butter to the pan. Tilt the pan and spoon the melting butter over the steaks continuously for 3-4 minutes.
For medium-rare, cook until the internal temperature reaches 130°F (54°C). For medium, 140°F (60°C). Remember the steak will continue cooking after removal. Remove from the pan and let rest on a warm plate for 8-10 minutes.
Slice the steak against the grain into 1/2-inch thick pieces. Drizzle any resting juices over the top. Add a dollop of the herb butter, sprinkle with flaky salt, and serve alongside the truffle fries and roasted marrow bones. Serve immediately.
