Barrel Cut Ribeye 10 Oz Recipe

Time1h

Serves2

Potato Pavé, Worcestershire Sauce, Fourme d'Ambert, Shallots

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Ingredients

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1
Prepare the Potato Pavé
Peel and slice the potatoes thinly. Layer the sliced potatoes in a greased baking dish, seasoning with salt and pepper between layers. Drizzle olive oil over the top and bake at 350°F (175°C) for 45 minutes, until golden brown and tender.
2
Cook the Ribeye
Season the ribeye steak with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. Once hot, add the steak and cook for 4-5 minutes on each side for medium-rare, or adjust time for desired doneness. Remove from heat and let rest for 5 minutes.
3
Prepare the Shallots
Finely chop the shallots and sauté in the same skillet used for the steak until softened, about 2-3 minutes. Add Worcestershire sauce and cook for an additional minute.
4
Serve
Slice the rested ribeye and serve alongside a portion of potato pavé. Drizzle the sautéed shallots and Worcestershire sauce over the steak. Crumble Fourme d'Ambert cheese on top and garnish with fresh thyme.