Jul 09 2026
Restaurants›Blu Ristorante›Woodfire Grilled 12oz Ribeye Recipe

Woodfire Grilled 12oz Ribeye Recipe

Inspired by Blu Ristorante
Time1h
Serves2

Truffled Parmesan Frites, Asparagus, Heirloom Carrot, Mushroom Veal Jus

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Ingredients

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Steak

Truffled Parmesan Frites

Vegetables

Mushroom Veal Jus

Method

Preparing the Ribeye

  1. 1

    Season the Ribeye

    Rub the ribeye steak with olive oil, salt, and black pepper.

  2. 2

    Grill the Ribeye

    Preheat the grill to medium-high heat and grill the steak for about 4-5 minutes on each side for medium-rare, adjusting the time based on desired doneness.

  3. 3

    Rest the Steak

    Remove the steak from the grill and let it rest for 5 minutes before slicing.

Making Truffled Parmesan Frites

  1. 4

    Prepare the Potatoes

    Cut the russet potatoes into thin strips and soak in cold water for 30 minutes, then drain and pat dry.

  2. 5

    Fry the Potatoes

    Heat oil in a deep fryer or large pot and fry the potato strips until golden brown. Remove and drain on paper towels.

  3. 6

    Season the Frites

    Toss the hot fries in truffle oil, grated Parmesan cheese, and salt.

Cooking the Vegetables

  1. 7

    Sauté Asparagus and Carrots

    In a skillet, heat olive oil over medium heat, add the asparagus and sliced heirloom carrots, and sauté until tender, about 5-7 minutes. Season with salt and pepper.

Making Mushroom Veal Jus

  1. 8

    Sauté Shallots and Mushrooms

    In a saucepan, melt butter over medium heat, add minced shallots and sliced mushrooms, and sauté until softened.

  2. 9

    Add Veal Stock

    Pour in the veal stock, bring to a simmer, and reduce by half. Season with salt and pepper to taste.

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