Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Black Garlic And Kalbi Butter Herbed Ribeye Recipe

Black Garlic And Kalbi Butter Herbed Ribeye Recipe

Inspired by Bow Valley Ranche Restaurant
Time1h
Serves2

Red wine soaked leeks, lemon salsa Verde

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Ingredients

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Ribeye and Butter

Red Wine Soaked Leeks

Lemon Salsa Verde

Method

Prepare the Ribeye and Butter

  1. 1

    Make the Kalbi Butter

    In a bowl, mash together black garlic and unsalted butter until well combined. Stir in soy sauce, honey, thyme, salt, and black pepper. Set aside.

  2. 2

    Cook the Ribeye

    Season ribeye steaks with salt and black pepper. Heat a skillet over medium-high heat and add a bit of oil. Cook the steaks for about 4-5 minutes per side for medium-rare, basting with kalbi butter towards the end. Remove from heat and let rest.

Prepare the Red Wine Soaked Leeks

  1. 3

    Soak the Leeks

    Trim and slice leeks. In a bowl, soak leeks in red wine for at least 30 minutes. Drain and pat dry.

  2. 4

    Cook the Leeks

    In a skillet over medium heat, heat olive oil and add the leeks. Cook until softened, about 5-7 minutes. Season with salt.

Make the Lemon Salsa Verde

  1. 5

    Combine Ingredients

    In a bowl, combine chopped parsley, basil, lemon juice, minced garlic, olive oil, salt, and black pepper. Mix well and adjust seasoning to taste.

Serve

  1. 6

    Plate the Dish

    Place the ribeye on a plate, top with kalbi butter, and serve with red wine soaked leeks and lemon salsa verde on the side.

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