12 Oz. Argentinian Ribeye Recipe

Cooking Instructions

1. 1

   Prepare the Ribeye

   Season the Argentinian ribeye steak with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

2. 2

   Sear the Steak

   Heat a skillet over medium-high heat and add olive oil. Once hot, add the ribeye and cook for about 4-5 minutes on each side for medium-rare. Adjust time for desired doneness. Remove from skillet and let it rest.

3. 3

   Make the Cabernet Demi

   In the same skillet, add the Cabernet Sauvignon and scrape up any browned bits. Let it reduce by half. Then, add the beef broth and reduce further until thickened. Season with salt and pepper.

4. 4

   Prepare the Russet Mash

   Peel and cut russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and heavy cream, then mash until smooth. Season with salt to taste.

5. 5

   Cook the Asparagus

   Blanch the asparagus in boiling salted water for 2-3 minutes until bright green and tender-crisp. Drain and toss with a little olive oil, salt, and pepper.

6. 6

   Serve

   Slice the ribeye and plate it with the russet mash and asparagus. Drizzle the cabernet demi over the steak.