Grilled Iooz Ribeye Steak* Recipe
Truffle Mashed Potatoes, Fennel Spiced Carrots, Wilted Kale, Pink Peppercorn Butter
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Ingredients
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Steak
Truffle Mashed Potatoes
Fennel Spiced Carrots
Wilted Kale
Pink Peppercorn Butter
Method
Steak
- 1
Prepare the Ribeye Steak
Take the ribeye steak out of the refrigerator and let it rest at room temperature for about 30 minutes. Season both sides generously with salt and black pepper.
- 2
Truffle Mashed Potatoes
- 3
- 4
Mash the Potatoes
Drain the potatoes and return them to the pot. Add heavy cream, butter, truffle oil, and salt. Mash until smooth and creamy.
Fennel Spiced Carrots
- 5
Prepare the Carrots
Peel the carrots and cut them into sticks. In a large skillet, heat olive oil over medium heat. Add the fennel seeds and sauté for about 1 minute.
- 6
Wilted Kale
- 7
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 8
Wilt the Kale
Add the kale to the skillet, season with salt, and cook, stirring often, until wilted and tender, about 5 minutes.
Pink Peppercorn Butter
- 9
Make the Butter
In a small bowl, combine softened butter, pink peppercorns, and lemon juice. Mix until well combined.
- 10