Double Cut Dry-Aged Bone-In Rib-Eye

Charlie Palmer Steak


For the steak

  • Two  20-ounce double bone-in aged rib-eye steaks
  •   Salt and pepper to taste
  • 1 Tablespoon  extra-virgin olive oil
  • 1/2 Tablespoon  butter
  • sprigs fresh thyme
  • cloves garlic

For the potatoes

  • Idaho potatoes
  • 3 Cups  heavy cream
  • 2 Tablespoons  truffle shavings (optional)
  •   Salt and pepper, to taste
  • 1/2 Cup  shaved Parmesan

For the Brussels sprouts

  • 1 Pound  Brussels sprouts, trimmed and outer leaves removed
  • 2 Tablespoons  olive oil
  • 6 Ounces  pancetta, sliced 1/4-inch thick, small diced
  • cloves garlic, minced
  •   Salt and pepper, to taste
  • 1 Cup  chicken stock

There’s nothing more elegant that a rib-eye, and this straightforward dish uses simple aromatics to season the steak, and pairs it with creamy potatoes and crispy Brussels sprouts.


For the steak

Season the steaks with salt and pepper. Lay the steak flat on cutting board, tie kitchen twine tightly around the sides and bone; this will help the steak keep its shape during cooking.

In a heavy skillet, heat the oil in pan until hot, add garlic, thyme, and butter. Sear steak on both sides. Tilt skillet slightly to pool oil and butter mixture and spoon baste the steak as it sears.  Remove skillet from heat and place in preheated 400-degree oven and continue cooking to desired temperature (medium-rare 130 degrees). Remove from oven and let steak rest for 5-7 minutes before slicing into chops.

For the potatoes

Slice potatoes paper-thin using a Japanese mandoline.  In a medium saucepan, heat heavy cream; add truffle shavings and season to taste with salt and pepper.

Place sliced potatoes in a large bowl.  Pour hot cream and truffle mixture over potatoes and mix to coat potatoes completely.

Grease a large square ovenproof casserole dish.  Layer potatoes shingle style, sprinkling Parmesan cheese on top of each layer, finishing with a layer of cheese. Heavily grease around the top edges of casserole with butter.  Bake in a preheated 400-degree oven for 1-½ hours.

For the Brussels sprouts

In a large pot of boiling water, partially cook the Brussels sprouts, about 5 minutes. Remove from heat and drain.

Heat the oil in heavy skillet over medium heat.  Add the pancetta and sauté until slightly crisp.  Add the garlic and continue to sauté until golden brown, season to taste with salt and pepper. Remove pancetta and garlic mixture from pan and keep warm. Add the chicken stock to pan and reduce broth by half. Add partially cooked Brussels sprouts to reduced stock and mix to coat Brussels sprouts. Add pancetta and garlic mixture to Brussels sprouts and mix thoroughly.


Calories per serving:

4,356 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 626g 962%
  • Carbs 472g 157%
  • Saturated 306g 1,532%
  • Fiber 70g 280%
  • Trans 15g
  • Sugars 54g
  • Monounsaturated 249g
  • Polyunsaturated 38g
  • Protein 334g 667%
  • Cholesterol 1,922mg 641%
  • Sodium 7,127mg 297%
  • Calcium 1,805mg 181%
  • Magnesium 971mg 243%
  • Potassium 15,080mg 431%
  • Iron 49mg 275%
  • Zinc 68mg 452%
  • Phosphorus 4,226mg 604%
  • Vitamin A 3,388µg 376%
  • Vitamin C 866mg 1,443%
  • Thiamin (B1) 4mg 294%
  • Riboflavin (B2) 5mg 312%
  • Niacin (B3) 91mg 454%
  • Vitamin B6 13mg 660%
  • Folic Acid (B9) 728µg 182%
  • Vitamin B12 23µg 378%
  • Vitamin D 8µg 2%
  • Vitamin E 21mg 104%
  • Vitamin K 955µg 1,193%
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