Cast-Iron Seared Bone-In Ribeye with Bourbon Red-Eye Pan Sauce & Blistered Pole Beans

Instructions

1. 1

   Bring 1 steak out of the refrigerator. Pat it completely dry with paper towels on all sides, then generously season with 1.5 tablespoons kosher salt and 1 tablespoon coarsely cracked black pepper, pressing the seasoning firmly into the meat and fat cap. Let the steak rest at room temperature so the interior temp comes up evenly.

   30 min

   Tip: Never put a cold steak into a hot skillet. Taking off the chill ensures edge-to-edge medium-rare cooking rather than a gray band of overcooked meat.

2. 2

   Place a 12-inch cast-iron skillet over medium-high heat until it begins to faintly smoke. Pour in 1.5 tablespoons peanut oil or high-heat oil. Carefully lay the seasoned steak into the skillet away from you. Sear undisturbed for 4 minutes until a deep, mahogany crust forms. Flip the steak and sear the second side for another 4 minutes. Hold the steak upright using tongs for 2 minutes to render and crisp the thick fat cap.

   10 min

   Tip: Resist the urge to move or peek at the steak during the first four minutes so the crust can caramelize properly without steaming.

3. 3

   Reduce heat to medium-low. Add 3 tablespoons unsalted butter, 4 cloves garlic, 5 sprigs fresh thyme sprigs, and 1 sprig fresh rosemary sprig to the skillet. Tilt the pan toward you slightly and continuously spoon the foaming aromatic butter over the top of the steak for 3 to 4 minutes until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare.

   5 min

   Tip: Spoon the foaming butter rhythmically over the bone and thickest center muscle; the hot fat gently finishes cooking the interior while perfuming the crust.

4. 4

   Transfer the seared steak to a wooden carving board or warm plate. Pour the garlic and herb sprigs on top, and allow the steak to rest completely undisturbed. Reserve the skillet with its rendered beef fat and brown bits for the pan sauce.

   10 min

   Tip: Resting allows the muscle fibers to relax and reabsorb all the luscious juices; cutting early will wash your cutting board in flavorful juices that belong in your mouth.

5. 5

   While the steak rests, place a second skillet over medium-high heat with the remaining 0.5 tablespoon peanut oil or high-heat oil and 1 tablespoon unsalted butter. Add 12 ounces heirloom pole beans or green beans in a single layer. Blister without disturbing for 3 minutes, then toss and cook for another 3 minutes until tender-crisp and charred in spots. Remove from heat, toss with 1 tablespoon toasted benne seeds, and season with a pinch of flaky salt.

   6 min

   Tip: High heat gives pole beans that nostalgic country cookout blister while preserving their garden-fresh snap.

6. 6

   Pour out all but 1 tablespoon of rendered fat from the cast-iron steak skillet, leaving the dark browned bits behind. Set over medium heat, add 1 medium shallot, and sauté for 1 minute until fragrant. Pull the pan off the burner, pour in 0.33 cup Kentucky bourbon, return to the heat, and scrape the bottom of the skillet to lift every morsel of fond. Simmer for 1 minute until reduced by half.

   3 min

   Tip: Always pull the pan off the flame before introducing high-proof bourbon to avoid uncontrolled flare-ups.

7. 7

   Whisk in 0.5 cup strong brewed chicory coffee, 1 tablespoon pure sorghum molasses, and 1 teaspoon fish sauce. Simmer rapidly for 2 minutes until the liquid reduces to a glossy syrup that coats the back of a spoon. Remove from heat and vigorously swirl in the remaining cold 2 tablespoons unsalted butter until the sauce is velvety and emulsified.

   3 min

   Tip: That splash of fish sauce doesn't taste fishy at all—it bridges the earthy chicory roast, rich bourbon, and beef fat with pure Southern depth.

8. 8

   Carve the ribeye off the bone, then slice the loin across the grain into thick half-inch slabs. Fan the sliced steak across a warm serving platter alongside the bone and the charred blistered pole beans. Spoon the warm bourbon red-eye jus generously across the sliced steak, finishing the plate with 1 teaspoon flaky sea salt.

   2 min

   Tip: Don't discard the ribeye bone! The meat clinging to that bone is the cook's prized snack—gnawing on it is a time-honored kitchen privilege.