RECIPE | Check This Ribeye, Though

Steak à la Timothy Hollingsworth.

October 5, 2020 ● 2 min read

Recipe by Tim Hollingsworth, Otium | Illustration by Daniel Krall

The secret sauce in any steak recipe isn’t a sauce at all: it’s patience in the face of searing heat.

“This is a bulletproof kind of steak, but the caramelization is very important," says Hollingsworth. "Make sure that there's a high enough heat and enough fat in the pan. Whenever you sear, you’re getting a tremendous amount of the flavor from the product. Ultimately, when you're cooking you're trying to build flavor. Each little tiny step, every single detail is going to make it better.”

Prep Time: 10 minutes
Cook Time: 40 minutes

Total Time: 50 minutes
Servings: 8             


1 dry-aged bone-in rib-eye (cowboy) steak (2 to 2.5 lb, 2 inches thick)
1/2 tsp each salt and pepper, divided
2 tbsp vegetable oil
20 peeled pearl onions
1 cup whole garlic cloves
1/2 cup butter, divided
3 tbsp chopped shallots
3 tbsp chopped garlic
3 tbsp chopped fresh thyme
4 large Yukon Gold potatoes, peeled and sliced (1/4-inch thick slices)
1 bunch fresh thyme
2 tbsp shaved fresh black truffles (or 1 cup sautéed sliced cremini mushrooms)

1. Preheat oven to 425°F. Season steak with 1/4 tsp of the salt and pepper. Heat oil in a Dutch oven set over medium heat; sear steak on all sides for 4 to 5 minutes or until browned all over. Transfer steak to plate; set aside. Add pearl onions and whole garlic cloves to pan; cook over medium heat, stirring occasionally, for 5 to 6 minutes or until golden. Scrape mixture into a bowl; set aside. Remove pan from heat; stir in 1/4 cup butter until melted.  

2. In mixing bowl, stir together shallots, chopped garlic, and chopped thyme. Arrange potato slices, overlapping in a circular pattern in the bottom of Dutch oven, seasoning each layer with remaining salt and pepper. Sprinkle shallot mixture over top. Place steak on top; scatter pearl onion mixture over top. Add a bunch of thyme and dot with remaining butter.

3. Cook, uncovered, over medium heat for 4 minutes; cover and place pan in the oven. Cook for about 15 minutes or until thermometer inserted in center of steak registers 135°F for medium-rare or to desired doneness.

4. Transfer steak to cutting board; tent with foil. Cover Dutch oven; continue cooking potatoes in the oven for about 10 minutes or until fork-tender. Slice steak into 1/2-inch thick slices and place on top of potatoes. Sprinkle with truffles. Serve in Dutch oven.


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