Cuore Di Ribeye Recipe

Time40m

Serves2

Pan roasted certified Black Angus ribeye heart, bell pepper, onion, crisp Yukon gold potato, pepperoncini jus, extra virgin olive oil

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Ingredients

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1
Prepare the Ingredients
Start by washing and dicing the bell pepper and onion into bite-sized pieces. Peel and cube the Yukon gold potatoes into small chunks.
2
Cook the Potatoes
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the cubed Yukon gold potatoes, season with salt and pepper, and cook for about 10-15 minutes, stirring occasionally, until golden brown and crispy. Remove and set aside.
3
Sear the Ribeye Heart
In the same skillet, add the remaining tablespoon of olive oil. Season the ribeye heart with salt and black pepper. Sear the ribeye heart over medium-high heat for about 4-5 minutes on each side until a nice crust forms. Remove and let it rest for a few minutes.
4
Sauté the Vegetables
In the same skillet, add the diced bell pepper and onion. Sauté for about 5-7 minutes until they are tender and slightly caramelized.
5
Prepare the Pepperoncini Jus
Add the pepperoncini to the skillet with the sautéed vegetables and cook for an additional 2-3 minutes. If needed, add a splash of water or broth to create a jus.
6
Serve
Slice the seared ribeye heart and plate it alongside the crispy Yukon gold potatoes. Top with the sautéed bell pepper, onion, and pepperoncini jus. Enjoy!