Pan-Seared Rib-Eye Steak with Sherry Shallot Cream Sauce and Garlic-Shallot Confit

Elevate your dinner game with this indulgent rib-eye steak recipe, featuring a rich sherry shallot cream sauce and a golden garlic-shallot confit. The steak is perfectly seared and served alongside roasted baby broccoli, juicy heirloom grape tomatoes and a creamy lemon ricotta spread. Crispy garlic Parmesan potatoes add a comforting touch to this gourmet meal.

This recipe is designed for home cooks who want to impress without the stress. With detailed steps and tips, you’ll create a memorable dish that looks and tastes like it came from a fine dining restaurant. Perfect for date nights, celebrations or whenever you crave something extraordinary.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Baby BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

32 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

8 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

6 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Peel the garlic cloves. Quarter and peel half of the shallots. Place the garlic and quartered shallot in a small pot and add enough olive oil to cover (about 1 cup; adjust based on pot size). Heat over medium-low until small bubbles form, then reduce heat to low and simmer until the garlic is soft and mashable and the shallot is golden, 30-35 minutes. This makes the garlic-shallot confit.
2. While the confit simmers, slice the potatoes into ¼-inch-thick rounds (no need to peel). Trim the thick ends from the baby broccoli. Zest and quarter the lemon. Halve, peel and finely dice the remaining shallot. Roughly chop the parsley.
3. Toss the potato rounds on a baking sheet with a generous drizzle of oil, the Parmesan, half the garlic powder, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
4. Pat the rib-eye steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and sear, turning occasionally, until browned all over, 2-3 minutes. Turn off the heat and transfer the steak to one side of a second baking sheet. Reserve the pan for the sauce.
5. On the opposite side of the same sheet, toss the baby broccoli and heirloom tomatoes with a generous drizzle of oil, the remaining garlic powder, salt and pepper. Roast on the middle rack until the steak reaches your desired doneness, 10-12 minutes. Remove the steak from the sheet and let it rest on a cutting board covered with foil for at least 8 minutes (do not skip this step for juicy steak). Continue roasting the vegetables until the broccoli is tender and the tomatoes begin to collapse, 8-10 minutes more.
6. Meanwhile, in a small bowl, combine the ricotta, lemon zest, a squeeze of lemon juice and salt. Set aside.
7. Heat a drizzle of oil in the reserved pan over medium heat. Add the diced shallot and cook, stirring, until softened, 1-2 minutes. Add half the sherry vinegar (use all for 4 servings) and simmer until reduced by half, about 30 seconds. Stir in the cream sauce base and beef stock concentrates. Simmer until thickened, 2-3 minutes. Turn off the heat and stir in the butter until melted and combined. Season with salt and pepper.
8. Thinly slice the rested steak against the grain. Using the back of a spoon, spread the lemon ricotta on a plate in a circular motion. Top with the roasted broccoli, then use a slotted spoon to add the tomatoes and garlic-shallot confit. Drizzle with some of the infused olive oil from the confit, a squeeze of lemon juice, half the parsley and pepper. Serve family style with the steak and potatoes. Spoon the sherry shallot cream sauce over the steak and garnish with the remaining parsley. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like New York strip or filet mignon. Adjust cooking time accordingly.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a little beef broth and a pinch of nutmeg as a substitute.

Can I make this recipe dairy-free?

Yes, use dairy-free ricotta, omit the Parmesan and use a plant-based butter and cream substitute.