Pan-Seared Ribeye with Caramelized Shallot and Yuzu Butter

A sophisticated, high-heat seared beef ribeye finished with a compound butter featuring the bright acidity of yuzu and the savory depth of caramelized shallots. Served as a single-pan restaurant-quality meal.

Prep: 15 min · Cook: 20 min · Yield: 2 · Method: Stovetop

Ingredients

• 1.5 lb beef ribeye
• 1 tbsp Yuzu juice
• 2 pieces shallot
• 4 tbsp Butter
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil

Cooking instructions

1. Remove the ribeye from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels and season evenly with salt and pepper.
2. Mince the shallots. In a cold cast-iron skillet, add 1 tablespoon of butter and the minced shallots. Cook over medium-low heat until golden brown and caramelized, about 8 minutes. Remove from the pan and mix with the remaining softened butter and yuzu juice in a small bowl. Set aside. (about 8 min)
3. Wipe out the skillet and place over high heat. Add the olive oil and wait until it shimmers. Sear the ribeye on both sides until deeply browned and the thickest part reaches at least 145°F (63°C), then rest for at least 3 minutes before slicing. (about 8 min) — High heat
4. Transfer the steak to a cutting board, top with the yuzu-shallot butter, and let it rest for 5 minutes before slicing against the grain. (about 5 min)