Dry Rubbed Rib Eye Recipe
Aged Black Angus Ribeye served with roasted garlic and pecorino smashed potatoes, caramelized mushrooms & asparagus, a roasted blue cheese tomato, surrounded by a caramelized onion demi sauce.
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Ingredients
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Rib Eye
Roasted Garlic and Pecorino Smashed Potatoes
Caramelized Mushrooms & Asparagus
Roasted Blue Cheese Tomato
Caramelized Onion Demi Sauce
Method
Rib Eye Preparation
- 1
- 2
Roasted Garlic and Pecorino Smashed Potatoes
- 3
Prepare the Potatoes
Peel and chop potatoes into quarters. Boil in salted water until tender, about 15-20 minutes.
- 4
- 5
Mash the Potatoes
Drain the potatoes, then add butter, milk, roasted garlic, and pecorino cheese. Mash until creamy and season with salt and pepper to taste.
Caramelized Mushrooms & Asparagus
- 6
- 7
- 8
Cook the Asparagus
Add asparagus to the pan and cook for an additional 5-7 minutes until tender-crisp. Season with salt and pepper.
Roasted Blue Cheese Tomato
- 9
Prepare the Tomatoes
Preheat the oven to 375°F (190°C). Cut tomatoes in half and place them on a baking sheet.
- 10
Add Cheese and Roast
Top each tomato half with blue cheese, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes until cheese is melted and tomatoes are tender.
