Restaurants›Atlas The Restaurant›Ribeye Recipe

Ribeye Recipe

Inspired by Atlas The Restaurant
Time1h
Serves2

vesuvio potato | garlic broccolini | cognac veal reduction | blue cheese butter

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Ingredients

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Ribeye Steak

Vesuvio Potatoes

Garlic Broccolini

Cognac Veal Reduction

Blue Cheese Butter

Method

Cooking the Ribeye

1

Prepare the Steak

Season ribeye steaks generously with salt and black pepper. Allow them to sit at room temperature for about 30 minutes.

2

Sear the Steak

Heat olive oil in a cast-iron skillet over high heat. Sear the steaks for 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

Vesuvio Potatoes

3

Prepare the Potatoes

Preheat the oven to 400°F (200°C). In a mixing bowl, toss baby potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper.

4

Roast the Potatoes

Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden brown and fork-tender.

Garlic Broccolini

5

Sauté the Broccolini

In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

6

Cook the Broccolini

Add broccolini, salt, and red pepper flakes. Sauté for 5-7 minutes until tender.

Cognac Veal Reduction

7

Make the Reduction

In a saucepan, combine veal stock, cognac, and shallots. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until reduced by half. Season with salt and pepper to taste.

Blue Cheese Butter

8

Prepare the Butter

In a mixing bowl, combine softened butter, crumbled blue cheese, garlic powder, and chopped chives. Mix until well combined.