Herb-Roasted Beef Rib-eye with Roasted Shallots

  • Yield : 2 to 4 servings
  • Cook Time : 35m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives


  • One 2-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dry mustard
  • 2 tablespoons canola oil
  • 4 ounces (1 stick) unsalted butter
  • 10 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 1/2 head garlic, cloves smashed
  • Fleur de sel, for sprinkling
  • 2 tablespoons aged balsamic vinegar
  • Extra-virgin olive oil, for drizzling
  • Roasted Shallots, recipe follows
  • 8 shallots, cut in half through the root, skins left on
  • 2 tablespoons olive oil, plus more for finishing
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon balsamic vinegar


Step 1

Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.

Step 2

Preheat the oven to 325 degrees F.

Step 3

Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.

Step 4

Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).

Step 5

Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.

Step 6

Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.

Step 7

Preheat the oven to 400 degrees F.

Step 8

Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.

Step 9

Toss the shallots with the vinegar and additional olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *