Photo by Keith Saunders
“This recipe is one of my favorites to make. The very slow and safe process called ‘dry aging’ creates a flavor that brings forth the true beefy flavor of ribeye. To match the boldness of the beef, I created a delicious wild mushroom sauce.”
Pan-Seared Aged Bone-In Ribeye w/ Sauce Forestiere
Course: Dinner
Cuisine: American
Prep Time: 3 – 7 days for aging process (1-hour prep time)
Cook Time: 15 – 20 mins
Total Time: 1 hour 35 minutes
Serving Size: 2-3
Ingredients
Ribeye
- 2 large aged bone-in ribeye steak
- 3 tbsp kosher salt and freshly cracked black pepper
- 1/4 cup Smokey Mesquite Emblem Olive Oil
- 3 tablespoons unsalted butter
- 6 sprigs of thyme or rosemary (diced and combined)
- 1/2 cup finely diced shallots
Sauce
- ¼ pound wild mushrooms
- ¼ pound fresh mushrooms
- Salt to taste if desired
- 1 tablespoon butter
- ¾ cup heavy cream
- Freshly ground pepper to taste
- ⅛ teaspoon cayenne pepper
Preparation
Ribeye
- Be sure to blot the steak dry with paper towels.
- Season very well on both sides, including edges, with salt and pepper.
- Allow steak to rest at room temperature for 60 minutes, or refrigerated, loosely covered for up to 2 days.
- In a large heavy-bottomed cast-iron skillet, heat olive oil and butter to high heat until just beginning to smoke.
- Place dry steak to pan and sear, until golden-brown crust starts to develop, about 3-4 minutes total.
- Add remaining butter, herbs, and shallot to skillet and continue to cook. Baste steak with herb and butter mixture. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium.
- To baste, tilt the pan slightly to a 45-degree angle so that butter collects by the handle.
- Use a spoon to toss the butter and pour it over the steak.
- Continue basting until an instant-read thermometer inserted into the thickest part of the tenderloin side registers 120 to 125°F (for medium-rare or 130°F)
- Immediately transfer steak to a plate and allow steak to rest for 5 to 10 minutes.
Sauce
- Melt butter in a saucepan and add mushrooms, until mushrooms become tender.
- Add heavy cream, salt, pepper, and cayenne pepper. Let simmer for 5 minutes. Serve with roast meats.
Photo by Joshie’s Photos
To learn more about Chef Jacoby Ponder, watch him on YouTube and follow him on Instagram.
