Jul 14 2026
Restaurants›Brasserie Byronz›Le Ribeye Recipe

Le Ribeye Recipe

Inspired by Brasserie Byronz
Time1h
Serves1

house cut 8 oz. ribeye, pomme puree, maitre d' butter, au poivre

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Ingredients

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Steak

Pomme Purée

Maitre d' Butter

Au Poivre Sauce

Method

Steak Preparation

  1. 1

    Season the Ribeye

    Pat the ribeye steak dry with paper towels. Sprinkle salt and black pepper evenly on both sides of the steak.

  2. 2

    Sear the Steak

    Heat olive oil in a skillet over medium-high heat. Once hot, add the ribeye steak and sear for about 4-5 minutes on each side for medium-rare, depending on thickness. Adjust cooking time for desired doneness.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes before slicing.

Pomme Purée Preparation

  1. 4

    Prepare the Potatoes

    Peel and chop russet potatoes into even chunks. Place them in a pot of salted water and bring to a boil.

  2. 5

    Cook the Potatoes

    Boil the potatoes until fork-tender, about 15-20 minutes. Drain well.

  3. 6

    Mash the Potatoes

    In a bowl, combine the drained potatoes, heavy cream, unsalted butter, and salt. Mash until smooth and creamy. Adjust seasoning if necessary.

Maitre d' Butter Preparation

  1. 7

    Make the Butter

    In a small mixing bowl, combine the unsalted butter, chopped parsley, chopped chives, and lemon juice. Mix well until fully combined.

  2. 8

    Chill the Butter

    Transfer the butter mixture onto a piece of parchment paper, roll it into a log, and refrigerate until firm.

Au Poivre Sauce Preparation

  1. 9

    Crack the Peppercorns

    Using a mortar and pestle or a rolling pin, crush the black peppercorns coarsely.

  2. 10

    Prepare the Sauce

    In the same skillet used for the steak, add the crushed peppercorns and brandy. Simmer for 2-3 minutes until slightly reduced. Stir in the heavy cream and salt, cooking until the sauce thickens, about 5 minutes.

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