40 Oz Txuleton Bone-in Ribeye Recipe
Pommes Frites, Preserved Truffle Jus
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Ingredients
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For the Txuleton Bone-In Ribeye
For the Pommes Frites
For the Preserved Truffle Jus
Method
For the Txuleton Bone-In Ribeye
- 1
Prepare the Ribeye
Take the Txuleton bone-in ribeye out of the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking.
- 2
Season the Ribeye
Generously season both sides of the ribeye with kosher salt and freshly ground black pepper.
- 3
- 4
Sear the Ribeye
Place the ribeye in the skillet and sear for about 4-5 minutes on each side for medium-rare, adjusting the time as needed based on the thickness and desired doneness.
- 5
Rest the Ribeye
Remove the ribeye from the skillet and let it rest for 10 minutes before slicing.
For the Pommes Frites
- 6
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick.
- 7
Soak the Potatoes
Place the potato strips in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- 8
Heat the Oil
In a large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
- 9
- 10
Season the Frites
Immediately sprinkle the hot frites with kosher salt while they are still hot.
For the Preserved Truffle Jus
- 11
Sauté Shallots
In a small saucepan, melt the butter over medium heat and sauté the shallots until translucent, about 2-3 minutes.
- 12
Add Beef Stock
Pour in the beef stock and add the chopped preserved truffles, thyme leaves, and whole black peppercorns.
- 13
Simmer the Jus
Bring the mixture to a simmer and reduce by half, about 15-20 minutes.
- 14
Strain the Jus
Strain the jus through a fine mesh sieve to remove solids and keep warm until ready to serve.