Caramelized Shallot Ribeye Steak by @pinchofyum

18 min

2 servings

🥩

680 g

Ribeye steaks

🥑

22 ml

Avocado oil

🧂

6 g + 0.25 tsp

Coarse kosher salt

⚫

1 g

Black pepper

🧅

1

Shallots

🧈

43 g

Butter

🧄

9 g

Garlic

🌿

4 g

Thyme

  1. Pat
    • ribeye steak
    • coarse kosher salt

    Pat the 2 ribeye steaks dry with paper towels. Season both sides with the coarse kosher salt and black pepper.

  2. Place
    • ribeye steak

    Place the seasoned steaks on the metal rack set over the sheet pan. Refrigerate uncovered for 8 to 24 hours.

  3. Cut
    • shallot
    • garlic

    Cut the shallots in half horizontally. Smash the 3 garlic cloves.

  4. Pat
    • ribeye steak

    Pat the chilled steaks dry again with paper towels. Heat the cast iron skillet over high heat on the stovetop.

  5. Add
    • avocado oil
    • ribeye steak

    Add the avocado oil to the hot skillet. Sear the steaks undisturbed for 2 to 3 minutes.

  6. Flip
    • ribeye steak

    Flip the steaks with tongs. Sear the second side for 2 to 3 minutes.

  7. Transfer
    • ribeye steak

    Transfer the steaks to the metal rack. Rest them for at least 5 minutes.

  8. Reduce
    • butter
    • shallot

    Reduce the stovetop heat to low and let the skillet cool slightly. Add the butter and place the shallots cut-side down in the skillet.

  9. Stir
    • butter
    • shallot

    Stir the butter continuously to prevent burning. Cook the shallots until their cut sides are golden brown.

  10. Add
    • garlic
    • fresh thyme
    • butter

    Add the smashed garlic and fresh thyme to the skillet. Cook briefly until the butter is fragrant.

  11. Return
    • ribeye steak
    • butter
    • garlic

    Return the rested steaks to the skillet. Baste them with the garlic-thyme butter for 1 to 2 minutes.

  12. Serve
    • ribeye steak
    • shallot
    • butter

    Check that the steaks reach 135°F / 57°C for medium-rare. Rest briefly, then serve with the caramelized shallots and butter.

  13. Add
    • Ribeye steaks
    • Butter

    Add the steaks back into the pan for one last flavor bath; baste them with the infused butter.

  14. Rest
    • Ribeye steaks

    Let the steaks rest again while plating.

  15. Serve
    • Ribeye steaks
    • Shallots

    Serve the steaks with the caramelized shallots.

Caramelized Shallot Ribeye Steak by @pinchofyum

18 min

2 servings

🥩

680 g

Ribeye steaks

🥑

22 ml

Avocado oil

🧂

6 g + 0.25 tsp

Coarse kosher salt

⚫

1 g

Black pepper

🧅

1

Shallots

🧈

43 g

Butter

🧄

9 g

Garlic

🌿

4 g

Thyme

Preparation Steps

  1. Step 1/15

    Pat the 2 ribeye steaks dry with paper towels. Season both sides with the coarse kosher salt and black pepper.

    🥩ribeye steak
    🧂coarse kosher salt
    ⚫black pepper
    🧻paper towels

  2. Step 2/15

    Place the seasoned steaks on the metal rack set over the sheet pan. Refrigerate uncovered for 8 to 24 hours.

    🥩ribeye steak
    metal rack
    🍳sheet pan

  3. Step 3/15

    Cut the shallots in half horizontally. Smash the 3 garlic cloves.

    🧅shallot
    🧄garlic
    🪵cutting board
    🔪chef's knife

  4. Step 4/15

    Pat the chilled steaks dry again with paper towels. Heat the cast iron skillet over high heat on the stovetop.

    🥩ribeye steak
    🧻paper towels
    🍳cast iron skillet

  5. Step 5/15

    Add the avocado oil to the hot skillet. Sear the steaks undisturbed for 2 to 3 minutes.

    🥑avocado oil
    🥩ribeye steak
    🍳cast iron skillet
    🥢tongs

  6. Step 6/15

    Flip the steaks with tongs. Sear the second side for 2 to 3 minutes.

    🥩ribeye steak
    🍳cast iron skillet
    🥢tongs

  7. Step 7/15

    Transfer the steaks to the metal rack. Rest them for at least 5 minutes.

    🥩ribeye steak
    🥢tongs
    metal rack

  8. Step 8/15

    Reduce the stovetop heat to low and let the skillet cool slightly. Add the butter and place the shallots cut-side down in the skillet.

    🧈butter
    🧅shallot
    🍳cast iron skillet
    🥄spatula

  9. Step 9/15

    Stir the butter continuously to prevent burning. Cook the shallots until their cut sides are golden brown.

    🧈butter
    🧅shallot
    🍳cast iron skillet
    🥄spatula

  10. Step 10/15

    Add the smashed garlic and fresh thyme to the skillet. Cook briefly until the butter is fragrant.

    🧄garlic
    🌿fresh thyme
    🧈butter
    🍳cast iron skillet
    🥄spatula

  11. Step 11/15

    Return the rested steaks to the skillet. Baste them with the garlic-thyme butter for 1 to 2 minutes.

    🥩ribeye steak
    🧈butter
    🧄garlic
    🌿fresh thyme
    🍳cast iron skillet
    🥄spatula
    🥢tongs

  12. Step 12/15

    Check that the steaks reach 135°F / 57°C for medium-rare. Rest briefly, then serve with the caramelized shallots and butter.

    🥩ribeye steak
    🧅shallot
    🧈butter
    🌡️instant-read thermometer
    🥢tongs

  13. Step 13/15

    Add the steaks back into the pan for one last flavor bath; baste them with the infused butter.

  14. Step 14/15

    Let the steaks rest again while plating.

  15. Step 15/15

    Serve the steaks with the caramelized shallots.

Composition

Ingredients

Types

Fats and Oils, Seasonings, Dairy, Vegetables

Ingredients

Ribeye steaks, Avocado oil, Coarse kosher salt, Black pepper, Shallots, Butter, Garlic, Thyme

Notes

Ribeye steaks (Silver Fern Farms beef), Avocado oil (1-2 tablespoons), Coarse kosher salt (per side of each steak), Black pepper (to taste), Shallots (1-2 shallots, cut horizontally in half), Garlic (smashed and whole), Thyme (a few sprigs)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low carbohydrate, Ketogenic

Calories

790 kcal

Macro nutrients

Protein: 48g, Total fat: 61g, Saturated fat: 25g, Carbohydrates: 5g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Iron: 5.8mg, Zinc: 10.2mg, Potassium: 650mg, Sodium: 1180mg

Vitamins

Vitamin B12: 4.5mcg, Vitamin B6: 0.7mg, Vitamin A: 210mcg RAE, Vitamin K: 18mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

8 minutes

Overall

18 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

paper towels, metal rack, sheet pan, cast iron skillet, tongs, spatula, cutting board, chef's knife, instant-read thermometer

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Holiday meal, Date night

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

American

Geographic

New Zealand, Oceania

Various

Aspect

Texture

Juicy, Tender, Seared, Buttery, Soft

Flavors

Beefy, Savory, Buttery, Garlicky, Herbal, Sweet, Caramelized

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep cooked steak covered and do not leave it out longer than 2 hours.), fridge : 3 to 4 days (Cool promptly and store cooked steak, shallots, and butter in an airtight container at or below 40°F / 4°C.), freezer : 2 to 3 months (Wrap portions tightly or place in a freezer-safe airtight container. Thaw in the refrigerator.)