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A ceramic bowl with sliced roasted meat in brown sauce, topped with crispy fried onions, and served with a charred onion half on the side, on a dark wooden surface.

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
Cook Time 45 minutes
Active Time 45 minutes
Total Time 1 hour
Servings: 2 servings
Course: Main Course, Steakhouse
Cuisine: Californian, French
Ingredients Equipment Method Notes

Ingredients
  

  • 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  4. Lower heat, add butter, and baste 1 minute. Keep that frying sound going so you don't lose temperature.
  5. Transfer to a plate, tent, and rest 10 minutes. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
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. You'll know all of the bits have released when you run your spoon over the bottom of the pan and it feels smooth.
  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. You'll know they're ready when they're light amber and the bubbling quiets.
  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

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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