Ribeye Carpaccio Recipe

Chill and slice

Pat the ribeye dry, wrap tightly in plastic, and chill in the freezer for 20–30 minutes until very firm but not frozen solid. Using a very sharp knife, slice the ribeye as thinly as possible (aim for paper-thin). If desired, place slices between two sheets of plastic and gently pound with the flat side of a meat mallet to further flatten.

Dress the slices

Arrange beef slices in a single overlapping layer on a chilled plate. Whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp sea salt and 1/2 tsp black pepper; drizzle lightly over the beef, leaving most of the dressing to finish the salad. Let sit at room temperature 3–5 minutes to soften flavors.

Finish plating

Scatter 2 cups of dry arugula over or beside the beef. Spoon small dollops of chanterelle aioli (see section) across the carpaccio. Sprinkle shaved Parmigiano-Reggiano on top. Finish with fried capers (see section) and a final light drizzle of olive oil if desired. Taste and add a small pinch of salt or a grind of pepper to balance.

Heat 1/2 cup neutral oil in a small saucepan over medium-high heat to 350°F (just shimmering). Pat the drained capers very dry between paper towels. Test a single caper — it should sizzle and puff almost immediately. Fry the capers in batches for 20–45 seconds until they crisp and turn slightly darker. Use a slotted spoon to transfer to a paper towel-lined plate and immediately sprinkle with 1/4 tsp fine salt. Let cool; they will become crispier as they cool. Reserve oil for the aioli or discard when cool.

Sauté mushrooms and garlic: Heat 1 tsp extra-virgin olive oil in a small skillet over medium heat. Add the roughly chopped chanterelles and whole garlic clove; sauté until mushrooms are soft and golden, about 4–6 minutes. Remove garlic before blending if you prefer a smoother, less pungent aioli, or mince it finely and include. Let cool to room temperature.

Emulsify aioli: In a tall jar or small food processor, combine the cooled chanterelles and garlic, 1 egg yolk, 1/2 tsp Dijon mustard, 1/2 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Begin blending or whisking while very slowly streaming in 1/2 cup neutral oil until a thick emulsion forms. If too thick, drizzle in up to 1–2 tsp water or additional lemon juice to loosen. Taste and adjust salt, pepper or lemon. Stir in 1 tsp extra-virgin olive oil for flavor. Refrigerate until ready to use; bring back to room temperature before placing on beef so it spreads smoothly.