Acre 41 Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking and leave uncovered on a plate to come to room temperature. Pat the steak dry with paper towels to remove any surface moisture.

Season steak

Evenly coat both sides and the edges of the steak with the kosher salt, pepper, and garlic powder. Press the seasoning gently into the meat so it adheres. Let rest for 10 minutes after seasoning.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless-steel pan over high heat until smoking hot (3–5 minutes). Add the neutral oil and swirl to coat the pan.

Sear the steak

Carefully place the ribeye in the hot pan. Sear without moving for 2¾–3½ minutes to develop a deep brown crust (time depends on thickness). Flip and sear the other side for 2¾–3½ minutes. During the last 60–90 seconds of the second side, add 1 tbs of unsalted butter to the pan and tilt the pan to baste the steak with the melted butter continuously for flavor and crust development.

Check for doneness

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 1 1/4–1 1/2 inch bone-in ribeye, expect 5–8 minutes total searing time; adjust to reach desired temperature. If the exterior is browned but interior is under target, transfer the pan to a preheated 400°F oven for 3–6 minutes to finish, checking temperature frequently.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Make the butter

While the steak is coming to room temperature (or up to a day ahead), combine the softened unsalted butter with parsley, chives, thyme, lemon zest, minced shallot, sea salt, and black pepper in a bowl. Mix thoroughly until homogeneous.

Form and chill (optional)

Spoon the compound butter onto plastic wrap, roll into a log about 1–1½ inches in diameter, and twist the ends to seal. Refrigerate until firm, at least 30 minutes. For immediate use, keep butter at room temperature so it’s soft enough to melt over the hot steak.

Finish with butter

When the steak is resting on the cutting board, cut 2–3 slices (about 1 tbs each) of compound butter and place on top of the steak so it melts over the meat.

Deglaze pan

After removing the steak from the skillet, lower heat to medium and wipe out excessive fat, leaving about 1 tbs in the pan. Add 1 tbs unsalted butter and the minced shallot; sauté 30–45 seconds until softened but not browned. Pour in the red wine or port and scrape up browned bits from the bottom of the pan with a wooden spoon. Reduce until the liquid is syrupy, about 1–2 minutes.

Build the sauce

Add the beef stock and thyme sprig, bring to a simmer, and reduce by roughly half, about 4–6 minutes. Whisk in the remaining 1 tbs butter and Dijon mustard to emulsify the sauce. Taste and season with sea salt and freshly ground black pepper as needed. Strain if you want a satin finish.

Finish and serve

Spoon the pan sauce alongside the rested, butter-topped steak or lightly drizzle over slices just before serving.

Slice the rested ribeye against the grain into 1/2-inch thick slices. Arrange on a warm plate, place melted compound butter slices on top of the cut steak, and sprinkle with flaky sea salt to taste. Add microgreens or parsley and a lemon wedge for brightness if desired. Serve with the pan sauce on the side.