Jul 14 2026
Restaurants›GOEN Dining + Bar›“pulehu” 16 Oz Ribeye Steak Recipe

“pulehu” 16 Oz Ribeye Steak Recipe

Inspired by GOEN Dining + Bar
Time1h
Serves2

Hon-shimeji mushroom confit | Tempura pohole ferns | Smoky “chili peppah” butter

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Mushroom Confit

Tempura Pohole Ferns

Smoky Chili Peppah Butter

Method

Cooking the Ribeye

  1. 1

    Season and Cook the Steak

    Season the ribeye steak with salt and black pepper. Preheat a grill or skillet over high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let it rest for 5 minutes before slicing.

Mushroom Confit

  1. 2

    Prepare the Mushroom Confit

    In a saucepan, combine olive oil, garlic cloves, and fresh thyme. Heat over low heat until fragrant. Add hon-shimeji mushrooms and cook gently for 15-20 minutes until they are tender and infused with flavor.

Tempura Pohole Ferns

  1. 3

    Make Tempura Batter and Fry

    In a bowl, mix all-purpose flour with ice water until just combined to form a batter. Heat vegetable oil in a deep pan to 350°F (175°C). Dip pohole ferns in the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Smoky Chili Peppah Butter

  1. 4

    Prepare the Butter

    In a bowl, mix softened unsalted butter with smoked paprika, chili flakes, and salt to taste. Form into a log and refrigerate until firm.

More from GOEN Dining + Bar