Ribeye Recipe
14oz. Ribeye with Broccolini, Cippolini Onions, Herb-Roasted Mushrooms, Buttermilk Herb Whipped Potatoes, & Red Wine Demi - Glaze
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Ingredients
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Meat
Vegetables
Potatoes
Demi-Glaze
Method
Prepare the Ingredients
- 1
Prep the Ribeye
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes before cooking. Season generously with salt and pepper on both sides.
- 2
- 3
Prepare the Potatoes
Peel and chop the russet potatoes into even chunks. This will help them cook evenly.
- 4
Demi-Glaze Prep
Chop the shallot finely. Measure out the red wine and beef stock.
Cooking
- 5
- 6
Make the Herb-Whipped Potatoes
Mash the drained potatoes in the pot. Add buttermilk, butter, chopped fresh herbs, salt, and pepper to taste. Whip until smooth and creamy. Keep warm.
- 7
Cook the Vegetables
In a skillet, heat a tablespoon of butter over medium heat. Add cippolini onions and cook until caramelized, about 5-7 minutes. Add the broccolini and mushrooms, cooking for an additional 5-7 minutes until tender. Season with salt and pepper.
- 8
Cook the Ribeye
In a separate skillet, heat a little oil over high heat. Sear the ribeye for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let it rest for 5 minutes before slicing.
- 9
Prepare the Red Wine Demi-Glaze
In the same skillet used for the ribeye, add the chopped shallot and sauté until translucent. Pour in the red wine and beef stock, scraping up any browned bits from the bottom. Simmer until the sauce reduces by half, then whisk in a tablespoon of butter for richness.