Herb-Roasted Beef Rib-eye with Roasted Shallots

  • Level: Easy
  • Total: 2 hr 25 min (includes standing and resting times)
  • Active: 35 min
  • Yield: 2 to 4 servings
Save Recipe

Ingredients

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

Roasted Shallots:

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 

Directions

  1. Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
  2. Preheat the oven to 325 degrees F.
  3. Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
  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).
  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.
  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.

Roasted Shallots:

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Toss the shallots with the vinegar and additional olive oil.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Beef Stew

Herb-Crusted Roast Beef with Horseradish Cream

Char-Grilled Rib Eye with Roasted Shallot and Herb Butter

Surf and Turf Rib-Eye Crostini with Gorgonzola Mousse and Caramelized Bourbon Shallots

Texas Rising Chili Con Carne

Beef Stew

🤤 More Drool-Worthy Recipes