Jun 09 2026
Restaurants›McGregors Butcher & Bistro›Beef & Reef Recipe

Beef & Reef Recipe

Inspired by McGregors Butcher & Bistro
Time2h
Serves2

10 oz. Marinaded Winterfrost American Wagyu Ribeye, Fried Calamari, Garlic Mashed Potatoes, Lemon Chili Aioli. (No Substitutions Please)

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Ingredients

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Beef

Fried Calamari

Garlic Mashed Potatoes

Lemon Chili Aioli

Method

Beef

  1. 1

    Marinate the Ribeye

    In a bowl, mix soy sauce, Worcestershire sauce, garlic powder, black pepper, and salt. Place the Wagyu ribeye in the marinade, ensuring it's fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.

  2. 2

    Cook the Ribeye

    Preheat a grill or skillet over medium-high heat. Remove the ribeye from the marinade and let excess marinade drip off. Cook for 4-5 minutes on each side for medium-rare, adjusting cooking time for desired doneness. Let rest for 5 minutes before slicing.

Fried Calamari

  1. 3

    Prepare the Calamari

    In a bowl, combine all-purpose flour, cornstarch, salt, and black pepper. Dredge calamari rings in the flour mixture, shaking off excess.

  2. 4

    Fry the Calamari

    In a deep pot, heat oil over medium-high heat until it reaches 375°F (190°C). Fry the calamari in batches for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to paper towels to drain excess oil.

Garlic Mashed Potatoes

  1. 5

    Boil the Potatoes

    Peel and chop the potatoes into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes or until tender.

  2. 6

    Mash the Potatoes

    In the last 5 minutes of boiling, add garlic cloves to the pot. Drain the potatoes and garlic, then return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Lemon Chili Aioli

  1. 7

    Make the Aioli

    In a bowl, whisk together mayonnaise, lemon juice, chili paste, minced garlic, and salt until smooth. Adjust seasoning to taste.

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