12 Oz Recipe

Cure and marinate (24 hours)

Pat the 12 oz ribeye dry with paper towels. Mix kosher salt, brown sugar, black pepper and garlic powder. Rub the cure evenly over all surfaces of the steak. Place the steak on a wire rack set over a baking tray, cover loosely with plastic wrap or place in a shallow container, and refrigerate for 24 hours to salt-cure and allow flavors to penetrate.

Bring to room temperature

After 24 hours, remove the steak from the refrigerator and wipe off any excess salt/sugar mixture with a paper towel (do not rinse). Let the steak rest at room temperature for 45–60 minutes before cooking to ensure even cooking.

Prepare smoker

Preheat smoker or oven setup to maintain a steady 225°F (107°C). If using a pellet, offset, or charcoal smoker, add soaked hickory wood chips to the smoker box or charcoal for smoke flavor. Stabilize temperature before putting the steak in.

Low-and-slow cook

Place the ribeye on the smoker grates and insert a probe thermometer into the thickest part. Smoke at 225°F until internal temperature reaches 115–120°F for medium-rare final target after sear (approximately 50–80 minutes depending on steak thickness). Monitor hickory smoke and add chips if necessary to maintain light steady smoke.

Reverse sear (finish hot)

When the steak reaches 115–120°F, remove from smoker and tent loosely with foil for 5 minutes. Heat a heavy skillet (cast iron) over high heat until smoking hot and add neutral oil. Pat the steak dry again, then sear 30–45 seconds per side, including edges, to develop a brown crust. Add 1 tablespoon butter to pan and baste the steak during the last 15–20 seconds while spooning melted butter over the top. Target final internal temperature of 125–130°F for medium-rare. Rest steak 6–8 minutes before slicing.

While the steak smokes, melt 1 tablespoon butter in a sauté pan over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle in 1 teaspoon flour and cook 30–45 seconds, stirring, to form a light roux that will thicken the cream.

Slowly add 1/2 cup whole milk and 1/4 cup heavy cream while whisking to prevent lumps. Bring to a gentle simmer and reduce for 1–2 minutes until slightly thickened.

Add the baby spinach in batches, cooking and stirring until wilted and incorporated into the cream. When all spinach is wilted, stir in 2 tablespoons grated Parmesan, 1/8 teaspoon nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until plating.

Place peeled, cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot over low heat for 30–60 seconds to evaporate residual moisture. Pass potatoes through a ricer or mash until very smooth.

Warm 1/2 cup milk and 1/4 cup heavy cream together (do not boil). Gradually add warm milk/cream mixture and 2 tablespoons room-temperature butter to the mashed potatoes, stirring until you reach a silky, smooth consistency. Season with 1 teaspoon salt and 1/4 teaspoon white or black pepper. Hold warm until plating.

While steak rests after searing, place a small saucepan over medium heat and add 1 tablespoon beef drippings or pan fond. Add minced shallot and sauté 1–2 minutes until softened.

Deglaze the pan with 2 tablespoons red wine (optional) and let it reduce by half, scraping any browned bits. Add 1 cup beef demi-glace or low-sodium beef stock and 1 fresh thyme sprig. Simmer gently for 3–5 minutes to meld flavors.

Remove thyme. Swirl in 1 teaspoon cold butter to finish and add 1/4 teaspoon salt and a pinch of black pepper to taste. Keep warm and transfer to a small sauce vessel for serving alongside the steak.