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Recipe courtesy of Geoffrey Zakarian

Herb-Roasted Beef Rib-eye with Roasted Shallots

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

Roasted Shallots:

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.

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