Ribeye Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Preheat your oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the oven for 25-30 minutes or until golden and tender.

2. 2

   Prepare the Brussels Sprouts

   While the potatoes are roasting, trim and halve the Brussels sprouts. In a skillet, melt 2 tbs of butter over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 8-10 minutes until they begin to caramelize. Stir in chipotle sauce and bourbon, cooking for an additional 2 minutes.

3. 3

   Cook the Ribeye

   Season the ribeye steak generously with salt and black pepper. Heat a grill or skillet over high heat. Once hot, add the steak and sear for 4-5 minutes per side for medium-rare (or adjust time for desired doneness). Remove from heat and let rest for 5 minutes.

4. 4

   Make the Compound Butter

   In a small bowl, mix the remaining butter, minced garlic, and fresh herbs. Form into a log shape, wrap in plastic wrap, and refrigerate until firm.

5. 5

   Plate the Dish

   Slice the ribeye and serve on a plate with roasted fingerling potatoes and chipotle bourbon Brussels sprouts. Top the steak with a dollop of the compound butter and drizzle horseradish cream around the plate.