Ribeye Chop with Charred Shallot–Bordelaise & Crispy Leeks

A cast-iron seared ribeye chop finished with a red wine and beef stock bordelaise, built from charred shallots and optional Campo Grande chorizo fat, topped with flour-dredged fried leeks.

Why You'll Love Ribeye Chop with Charred Shallot - Bordelaise & Crispy Leeks

The ribeye gets a hard sear in cast iron, about 3 to 4 minutes per side, then a butter baste before it rests. The same pan builds the sauce: shallots and garlic charred cut-side down, deglazed with red wine, reduced with beef stock and thyme, then finished with cold butter. A tablespoon of Campo Grande chorizo fat in the base is optional, but it adds real smokiness. The leeks are dredged in flour and fried at 310°F until crisp, then salted and scattered on top.

Tips and Tricks

• Rest steak at least 10 minutes before slicing for juicy results.
• Use a wine you'd actually drink - it concentrates in flavor.
• Slice leeks uniformly for even crisping.

Variations

• Substitute New York strip or filet mignon.
• Add roasted mushrooms to the sauce.
• Replace bordelaise with peppercorn cream.

Substitutions

• Beef stock → chicken stock.
• Red wine → port for a sweeter note.
• Leeks → onions for a similar crisp topping.

How to Store Leftovers

Store steak and sauce separately for up to 3 days.

Reheat gently with a splash of stock or butter.

common questions

Ribeye Chop with Charred Shallot-Bordelaise & Crispy Leeks

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A steakhouse-quality ribeye chop glazed in a deep, smoky bordelaise and topped with crispy leeks - approachable luxury from Bristol Farms and Campo Grande.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Active Time 45 minutes mins

Total Time 1 hour hr

Servings: 2 servings

Course: Main Course, Steakhouse

Cuisine: Californian, French

Calories: 198

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 chop Bone-in ribeye about 20 oz, room temperature
• Kosher salt to taste
• 2 tbs[ Olive oil
• 1 tablespoon Campo Grande Chorizo fat optional for sauce base
• 2 Shallots large halved
• 2 cloves Garlic lightly crushed
• ¾ cup Red wine full-bodied
• 1 cup Beef stock reduced sodium
• 2 Thyme sprigs
• 2 tablespoon Butter cold
• 1 Small leek thinly sliced into matchsticks
• 2 tablespoon Flour
• 1 Neutral oil for frying
• pinch Sea salt

Equipment

• Cast iron skillet
• Tongs
• Small saucepan
• Spider strainer or slotted spoon

Method

 

Sear the Ribeye Chop

1. Heat olive oil in a cast-iron skillet over medium-high.
2. Season ribeye with kosher salt.
3. Sear 3-4 minutes per side until golden.
4. Lower heat, add butter, and baste 1 minute.
5. Transfer to a plate, tent, and rest 10 minutes.

Make the Charred Shallot-Bordelaise

1. In the same pan, add chorizo fat (if using), halved shallots cut-side down, and garlic cloves.
2. Char deeply until golden and aromatic, about 2-3 minutes.
3. Deglaze with red wine, scraping up any fond.
4. Add thyme and reduce by half.
5. Add beef stock and simmer until slightly thickened, 5-7 minutes.
6. Strain into a clean pan, then swirl in cold butter to emulsify.

Make the Crispy Leeks

1. Heat neutral oil to 310 °F.
2. Toss leeks in flour until evenly coated.
3. Fry in small batches 1-2 minutes until golden and crisp.
4. Transfer to a paper towel-lined plate and season with sea salt.

To Plate

1. - Garlic mashed potatoes or roasted fingerlings
2. - A glass of Bordeaux or California Cabernet

Nutrition

Calories: 198kcalCarbohydrates: 10gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 246mgPotassium: 277mgFiber: 0.4gSugar: 1gVitamin A: 48IUVitamin C: 3mgCalcium: 37mgIron: 2mg

Notes

Storage: cover and refrigerate the steak and bordelaise for up to 3 days. Reheat the steak gently to avoid overcooking it further; the crispy leeks won't hold, fry a fresh batch if serving again.

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