Ingredients
- 1 chop Bone-in ribeye about 20 oz, room temperature
- Kosher salt x 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 x 2 tbsp cold
- 1 Small leek thinly sliced into matchsticks
- 2 tablespoon Flour
- 1 Neutral oil for frying
- pinch Sea salt
Method
Sear the Ribeye Chop
- Heat olive oil in a cast-iron skillet over medium-high.
- Season ribeye with kosher salt.
- Sear 3–4 minutes per side until golden.
- Lower heat, add butter, and baste 1 minute.
- Transfer to a plate, tent, and rest 10 minutes.
Make the Charred Shallot–Bordelaise
- In the same pan, add chorizo fat (if using), halved shallots cut-side down, and garlic cloves.
- Char deeply until golden and aromatic, about 2–3 minutes.
- Deglaze with red wine, scraping up any fond.
- Add thyme and reduce by half.
- Add beef stock and simmer until slightly thickened, 5–7 minutes.
- Strain into a clean pan, then swirl in cold butter to emulsify.
Make the Crispy Leeks
- Heat neutral oil to 310 °F.
- Toss leeks in flour until evenly coated.
- Fry in small batches 1–2 minutes until golden and crisp.
- Transfer to a paper towel–lined plate and season with sea salt.
To Plate
- - Garlic mashed potatoes or roasted fingerlings
- - A glass of Bordeaux or California Cabernet