USDA Prime Bone-In Ribeye with Shallot & Black Pepper Pan Sauce
A premium USDA Prime bone-in ribeye, pan-seared and finished with a rich shallot and black pepper sauce. Bold, simple flavours that let the quality of the beef stand out.
Perfect for a steak night that feels a cut above the usual.
5 Mins. 20.22 Mins. 2-3
π Ingredients:
- 1 USDA Prime BoneβIn Ribeye (1–1.2kg)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, finely chopped
- 1 tsp freshly cracked black pepper
- ¼ cup beef stock (or water)
- 1 tsp Dijon mustard
- Salt to taste
π¨π³ Instructions:
- Season: Pat ribeye dry. Season generously with salt and black pepper.
- Sear: Heat oil in a large pan over mediumβhigh. Sear ribeye 3–4 mins per side until deep golden.
- Lower heat: Reduce to medium. Add butter and baste for 2–3 mins.
- Finish cooking: Continue cooking, flipping occasionally, until internal temp reaches 48–50°C (it will rise while resting).
- Rest: Transfer to a board and rest 10 mins.
- Make sauce: In the same pan, add shallots. Cook 1 minute. Add black pepper, stock, and Dijon. Simmer 2–3 mins until slightly thickened.
- Slice: Cut ribeye off the bone, slice across the grain, and spoon sauce over.
π½οΈ Serving Suggestions:
- With roasted potatoes or mash
- Over rice with greens
- With a simple salad and crusty bread
β¨ Pro Tip:
Pull the steak early — the rest brings it to perfect mediumβrare while keeping it incredibly juicy.
For the best flavour and texture, cook your ribeye while it’s still fresh. If in doubt, see our guide on how long raw meat lasts in the fridge.
This recipe uses:
