Jul 14 2026
Restaurants›Lenoir›Big Eye Recipe

Big Eye Recipe

Inspired by Lenoir
Time1h 30m
Serves2

ribeye, leek stuffed potato, charred cucumber salad

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Ingredients

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Meat

Potato Filling

Salad

Method

Preparation

  1. 1

    Prepare the Potatoes

    Preheat the oven to 400°F (200°C). Wash the potatoes and pierce them with a fork. Bake for 45 minutes or until tender.

  2. 2

    Cook the Leeks

    In a skillet, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Set aside.

  3. 3

    Prepare the Filling

    Once the potatoes are done, cut them in half and scoop out the insides into a bowl. Mix the potato flesh with the cooked leeks, sour cream, salt, and pepper until smooth. Refill the potato skins with the mixture.

Cooking

  1. 4

    Cook the Ribeye

    Season the ribeye steaks with salt and pepper. Heat a grill or skillet over high heat and cook the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness.

  2. 5

    Finish the Potatoes

    After filling the potato skins, place them back in the oven for 10-15 minutes to warm through.

  3. 6

    Prepare the Salad

    While the ribeye and potatoes are cooking, slice the cucumbers and toss them with olive oil, lemon juice, dill, salt, and pepper in a bowl. Let marinate for a few minutes.

Serving

  1. 7

    Plate the Dish

    Serve the ribeye alongside the leek stuffed potatoes and charred cucumber salad. Enjoy your BIG EYE meal!

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