16 Oz Recipe

Dry cure and marinate (24 hours)

Pat the 16 oz ribeye dry with paper towels. Combine kosher salt (2 tbs), granulated sugar (1 tbs), black pepper (1 tsp), garlic powder (1 tsp), and smoked paprika (1 tsp). Rub the cure evenly over the entire surface of the steak. Place the steak on a rack set over a tray, cover loosely with plastic wrap, and refrigerate for 24 hours to salt-cure and allow flavors to penetrate.

Rinse and rest

After 24 hours, remove the steak from the refrigerator. Rinse off excess cure briefly under cold water and pat thoroughly dry with paper towels. Let rest uncovered in the refrigerator for 30 minutes to an hour to form a tacky pellicle (helps smoke adhesion) or let sit at cool room temperature for 30 minutes before cooking.

Low-and-slow smoke

Preheat smoker or oven to 225°F (107°C). If using a smoker, add 2 hickory wood chunks and stabilize to a clean, low smoke. Insert a probe thermometer into the thickest part of the steak. Place the ribeye on the smoker grates and smoke until internal temperature reaches 110°F (about 45–60 minutes depending on thickness). Monitor so smoke remains light and steady.

Sear finish (reverse sear)

Remove the steak when internal temp is ~110°F. Heat a heavy skillet (cast iron) over high heat until smoking hot and add 1 tbs neutral oil. Pat steak dry again if needed and sear for 45–60 seconds per side, including edges, to develop a deep brown crust and bring internal temp to 125–130°F for medium-rare. For medium, aim 135°F. Rest the steak loosely tented for 8–10 minutes before slicing.

Place peeled, cubed Yukon Gold potatoes (1 lb) in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a gentle boil and cook until very tender, about 15–18 minutes. Drain thoroughly and return potatoes to the hot pot to allow excess moisture to evaporate for 1–2 minutes.

Warm whole milk (3 tbs) and heavy cream (2 tbs) together in a small saucepan until hot but not boiling. Mash potatoes through a ricer or use a potato masher until very smooth. Add warm milk/cream mixture and 2 tbs unsalted butter; whip or stir until silky. Season with 3 tsp salt and 1 tsp white pepper, adjusting to taste. Keep warm until plating.

Blanch the spinach: bring a large pot of salted water to a boil, add the 10 oz spinach and cook for 30–45 seconds until wilted. Immediately transfer to an ice bath, then drain and squeeze out excess water. Coarsely chop and set aside.

In a sauté pan over medium heat, melt 1 tbs unsalted butter. Add minced shallot (1) and cook until translucent, 1–2 minutes. Add minced garlic (1 clove) and cook 30 seconds until fragrant. Sprinkle 1 tsp flour over shallot/garlic and stir to form a paste; cook 1 minute to remove raw flour taste.

Gradually whisk in 1 cup whole milk until a smooth, slightly thickened sauce forms. Simmer gently 2–3 minutes until sauce coats the back of a spoon. Stir in chopped spinach, 2 tbs grated Parmesan, a pinch of nutmeg, 1 tsp salt, and 1 tsp black pepper. Heat through for 1–2 minutes. Adjust seasoning and keep warm.

In a small saucepan over medium heat, melt a little butter or use a neutral spray, add the finely chopped shallot (1) and cook until softened, about 2 minutes. Deglaze the pan with 2 tbs dry red wine (optional), scraping any browned bits.

Add beef demi-glace (1 cup) and 1 cup water or beef stock and the thyme sprig. Bring to a gentle simmer and reduce slightly for 5–7 minutes to concentrate flavor. Remove thyme, taste and season with 1 tsp salt and 1 tsp black pepper. Off heat, whisk in 1 tsp cold unsalted butter to mount the sauce and give it a glossy finish. Keep warm and serve in a small sauceboat alongside the steak.

Slice the rested ribeye against the grain into 1/2-inch thick slices. Place a portion of potato purée on the plate, a generous spoonful of creamed spinach beside it, and fan 3–4 slices of ribeye over or next to the purée. Serve the au jus on the side for dipping. Garnish optionally with a small sprig of thyme.