Bone-In Ribeye Steak with Pepper Blend, Truffle Potato Julienne & Cognac Shallot Sauce

Ingredients

• 2 pieces Bone-In Ribeye Steak (34 oz total, about 1.5 lb each, trimmed)
• 1 tbsp Sea Salt (Coarse, for seasoning)
• 2 tbsp Six‑Pepper Blend (Mix of green, black, pink, and other peppercorns)
• 2 tbsp Rendered Beef Fat (Collected from trimming the ribeye)
• 2 tbsp Clarified Butter (For high‑heat searing)
• 2 cloves Garlic Cloves (Crushed, added to pan for flavor)
• 2 sprigs Fresh Thyme Sprigs (Added to pan with steak)
• 2 medium Potatoes (Peeled and julienned)
• 1 small Celery Root (Peeled and julienned)
• 2 medium Carrots (Julienned)
• 1 tsp Fresh Truffle (Shaved, optional; use mushroom if unavailable)
• 1 tbsp Clarified Butter (for veg) (For initial fry of vegetables)
• 2 tbsp Unsalted Butter (Added midway and at finish for veg)
• 3 large Shallots (Finely minced for sauce)
• 2 tbsp Cognac (For flambé; bourbon can substitute)
• 1/2 cup Beef Demi‑Glace (Reduced to a glossy sauce)
• 2 tbsp Heavy Cream (Adds richness)
• 1 tsp Dijon Mustard (Adds a subtle kick)
• 1 tsp Black Pepper (For sauce seasoning)
• to taste Salt (Season vegetables and sauce)

Instructions

1. Temper the Steak

   Remove the bone‑in ribeye steaks from the refrigerator and let them sit at room temperature for about 20 minutes.

   Time: PT20M

2. Season the Steaks

   Generously coat both sides of each steak with sea salt and the six‑pepper blend.

   Time: PT5M

3. Prepare the Pan

   Heat the cast‑iron skillet over medium‑high heat. Add the rendered beef fat and clarified butter, letting them melt and become lightly bubbling.

   Time: PT5M

   Temperature: Medium‑high

4. Sear the Steaks

   Place the steaks in the hot pan. Using tongs, turn the steaks every 30‑45 seconds so each side develops an even, thin crust. Total searing time about 10 minutes.

   Time: PT10M

   Temperature: Medium‑high

5. Rest the Steaks

   Transfer the steaks to a warm plate, loosely cover with foil, and let rest for 5 minutes.

   Time: PT5M

6. Julienne Vegetables

   While the steak rests, peel and julienne the potatoes, celery root, and carrots into match‑stick sized strips.

   Time: PT15M

7. Pan‑Fry the Vegetables

   Drain and pat the veg dry. Add 1 tbsp clarified butter to the skillet (same pan if still hot). Toss the veg in, spreading evenly. Cook gently, pressing the mixture with a spatula to form a compact layer. After 4‑5 minutes, flip once and add 1 tbsp butter, continuing to cook until the edges are golden and the interior is tender.

   Time: PT10M

   Temperature: Medium

8. Prepare the Cognac Shallot Sauce

   In the same skillet, discard excess fat leaving about 1 tbsp. Add the minced shallots and a pinch of black pepper; sauté until translucent (2‑3 min). Carefully add 2 tbsp cognac and flambé until the flame subsides.

   Time: PT5M

   Temperature: Medium

9. Finish the Sauce

   Stir in the demi‑glace, scraping up any browned bits. Reduce for 2‑3 min, then whisk in heavy cream and Dijon mustard. Adjust seasoning with salt and pepper. If the sauce looks too thick, whisk in a splash of water.

   Time: PT5M

   Temperature: Medium

10. Plate and Serve

    Slice the rested ribeye against the grain, arranging the slices on plates. Spoon the truffle‑potato julienne beside the meat, drizzle a little rendered beef fat over the steak, and finish with a spoonful of the cognac‑shallot sauce. Sprinkle flaky sea salt on top for garnish.

    Time: PT5M

Nutrition Facts

Calories

910

Protein

68 g

Carbohydrates

32 g

Fat

55 g

Fiber

5 g

Ingredient Substitutions

• Instead of Bone-In Ribeye Steak: Prime rib steak, New York strip with bone
• Instead of Sea Salt: Kosher salt
• Instead of Six‑Pepper Blend: Black peppercorns only
• Instead of Rendered Beef Fat: Lard, tallow
• Instead of Clarified Butter: High‑smoke‑point oil
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Fresh Thyme Sprigs: Dried thyme (1/2 tsp)
• Instead of Potatoes: Yukon Gold potatoes
• Instead of Celery Root: Parsnip
• Instead of Carrots: Turnip
• Instead of Fresh Truffle: Dried porcini mushrooms (1 tbsp)
• Instead of Clarified Butter (for veg): High‑smoke‑point oil
• Instead of Unsalted Butter: Margarine
• Instead of Shallots: Red onion (1 small)
• Instead of Cognac: Bourbon (2 tbsp)
• Instead of Beef Demi‑Glace: Beef stock reduced 2×
• Instead of Heavy Cream: Half‑and‑half
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Black Pepper: White pepper

Equipment Needed

• Cast Iron Skillet
• Chef's Knife
• Cutting Board
• Kitchen Shears or Butcher String (optional)
• Tongs
• Julienne Slicer or Food Processor (optional)
• Small Saucepan
• Measuring Spoons
• Heat‑Resistant Spoon or Ladle
• Meat Thermometer (optional)

Critical Steps — Do Not Skip

• Tempering the steak to avoid a cold interior
• Achieving an even, thin crust by frequent turning
• Flambéing cognac safely
• Reducing demi‑glace to the proper consistency
• Compressing the julienned vegetables to form a cohesive side

Chef Tips from the Video

• Use a meat thermometer: 125°F for rare, 130°F for medium‑rare.
• Save the rendered beef fat; it adds unmatched flavor to both the steak and the sauce.
• If fresh truffle is unavailable, a few drops of truffle oil can be drizzled just before serving.
• Let the steak rest on a warm plate, not in the fridge, to keep it hot.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Steak can be frozen (wrapped tightly) for up to 2 months; sauce freezes well for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Trim and julienne the vegetables up to 2 hours ahead; keep them in cold water.
• Measure out the pepper blend, salt, and herbs before cooking.
• You can pre‑make the demi‑glace and store it in the fridge for up to 5 days.

Frequently Asked Questions