Bone-In Ribeye Steak A bone-in ribeye, often referred to as a “Cowboy Steak,” is prized for its marbling and rich flavor. The key to a perfect steak is proper searing and resting.

Bone-In Ribeye Steak
A bone-in ribeye, often referred to as a “Cowboy Steak,” is prized for its marbling and rich flavor. The key to a perfect steak is proper searing and resting.
Ingredients
* 1 bone-in ribeye steak (about 1.5 to 2 inches thick)
* Kosher salt and freshly ground black pepper
* 1 tbsp neutral oil (e.g., canola or vegetable oil)
* 2 tbsp unsalted butter
* 2 cloves garlic, smashed
* 2 sprigs fresh rosemary or thyme
Instructions
* Prep the steak: Remove the steak from the refrigerator about 30–60 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels and season generously with salt and pepper on all sides.
* Heat the skillet: Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until very hot. Add the neutral oil.
* Sear the steak: Carefully place the steak in the hot skillet. Sear for 3–4 minutes on the first side until a deep brown crust forms.
* Flip and baste: Flip the steak. Reduce the heat to medium. Add the butter, garlic, and herbs to the skillet.
* Baste and finish: Tilt the pan and use a spoon to continuously baste the steak with the melted butter and aromatics for 3–5 minutes, or until the steak reaches your desired internal temperature.
* Rest the steak: Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful steak.
Peppercorn Sauce
A rich and creamy peppercorn sauce is a classic accompaniment to steak.
Ingredients
* 1 tbsp butter (or use the drippings from the steak pan)
* 1 small shallot, finely diced
* 1–2 cloves garlic, minced
* 1 tbsp black peppercorns, coarsely crushed
* 1/4 cup brandy or cognac (optional)
* 3/4 cup beef stock
* 1/2 cup heavy cream
* 1 tsp Worcestershire sauce (optional)
* Salt to taste
Instructions
* Sauté aromatics: In the same skillet used to cook the steak (if using the pan drippings), melt the butter over medium heat. Add the shallots and cook until softened, about 2–3 minutes. Add the minced garlic and crushed peppercorns and cook for another 30 seconds until fragrant.
* Deglaze (optional): If using brandy or cognac, carefully pour it into the pan and scrape up any browned bits from the bottom. Simmer for about a minute until the alcohol scent has dissipated and the liquid has reduced.
* Add stock and reduce: Pour in the beef stock and Worcestershire sauce (if using). Bring to a simmer and cook until the liquid has reduced by about half, intensifying the flavor.
* Add cream and thicken: Reduce the heat to low. Stir in the heavy cream. Simmer gently until the sauce thickens to your desired consistency, about 3–5 minutes. Season with salt to taste.
Crispy French Fries (Frites)
The traditional method for making crispy French fries involves a double-fry process.
Ingredients
* Russet potatoes
* Peanut oil or vegetable oil for frying
* Salt and fresh parsley for garnish
Instructions
* Prepare the potatoes: Peel the potatoes (optional) and cut them into 1/4-inch thick batons. Place them in a bowl of cold water for at least 30 minutes to remove excess starch. Drain and dry thoroughly with a towel.
* First fry (blanching): Heat the oil in a large pot or deep fryer to $325°$F ($160°$C). Fry the potatoes in batches for 5–7 minutes until they are soft and lightly cooked but not yet browned. Remove and drain on a wire rack or paper towels.
* Second fry (crisping): Increase the oil temperature to $375°$F ($190°$C). Fry the potatoes again in batches for 2–4 minutes, or until they are golden brown and crispy.
* Seasoning: Remove the fries from the oil and immediately toss with salt and chopped fresh parsley.r