Name: Mojeaux's Choice Cut Ribeye Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Ribeye steak; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Garlic powder; 4 medium Potatoes (Yukon Gold or Russet); 4 cloves Garlic cloves; 4 tbs Butter; 1 cup Milk; 1 tsp Salt; 1 tsp Black pepper; 2 cups Seasonal vegetable (e.g., asparagus, green beans); 1 tbs Olive oil; 0.5 tsp Salt; 0.5 tsp Black pepper; 2 tbs Butter; 2 tbs Shallots, minced; 0.5 cup Red wine; 1 cup Beef broth; 2 tbs Fresh parsley, chopped; 4 cups Mixed greens; 1 cup Cherry tomatoes, halved; 1 medium Cucumber, sliced; 2 tbs Olive oil; 1 tbs Balsamic vinegar; 0.5 tsp Salt; 0.5 tsp Black pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Hand cut by chef daily, char-grilled, served with garlic smashed potatoes, our vegetable of the day and Chef’s signature sauce. Also served with a side salad.

Rub the ribeye steaks with olive oil, salt, black pepper, and garlic powder. Let them sit at room temperature for about 30 minutes.

Season the Steak

Preheat the grill to high heat. Grill the steaks for about 5-7 minutes on each side for medium-rare, or until desired doneness is achieved.

Grill the Steak

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

Cook the Potatoes

In a large bowl, combine the potatoes, minced garlic, butter, milk, salt, and pepper. Smash with a fork or potato masher until desired consistency is reached.

Mash the Potatoes

In a skillet, heat olive oil over medium heat. Add the seasonal vegetable, salt, and pepper. Sauté until tender, about 5-7 minutes.

Sauté the Vegetables

In a saucepan, melt butter over medium heat. Add shallots and sauté until translucent. Pour in red wine and beef broth, simmer until reduced by half. Stir in parsley before serving.

Prepare the Sauce

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.

Assemble the Salad

Ribeye steak

Olive oil

Salt

Black pepper

Garlic powder

Potatoes (Yukon Gold or Russet)

Garlic cloves

Butter

Milk

Seasonal vegetable (e.g., asparagus, green beans)

Shallots, minced

Red wine

Beef broth

Fresh parsley, chopped

Mixed greens

Cherry tomatoes, halved

Cucumber, sliced

Balsamic vinegar

Choice Cut Ribeye

Smoked Rib Tips

Sweet Tea

Unsweet Tea

Lemonade

Savor the delightful crunch of fresh potatoes, perfectly blended with a zesty mustard dressing that elevates this classic dish to new heights. Tossed with crisp celery and vibrant green onions, our Mustard Potato Salad is a refreshing side that’s both tangy and creamy, making it the perfect complement to any meal.

Mustard Potato Salad

Savor the rich, earthy flavors of our Hand Cut Collard Greens, expertly prepared to preserve their natural texture and taste. Slow-cooked to perfection, these greens are enhanced with a blend of savory spices and a hint of smoky goodness, creating a comforting side dish that pairs beautifully with any meal. Enjoy a taste of tradition with every hearty bite!

Hand Cut Collard Greens

Make Choice Cut Ribeye Recipe in just 1h . Hand cut by chef daily, char-grilled, served with garlic smashed potatoes, our vegetable of the day and Chef’s signature sauce. Also served with a side salad.

Choice Cut Ribeye Recipe

Ingredients

For the Ribeye

For the Garlic Smashed Potatoes

For the Vegetable of the Day

For the Chef’s Signature Sauce

For the Side Salad

Method

Preparing the Ribeye

Season the Steak

Grill the Steak

Making the Garlic Smashed Potatoes

Cook the Potatoes

Mash the Potatoes

Preparing the Vegetable of the Day

Sauté the Vegetables

Making the Chef’s Signature Sauce

Prepare the Sauce

Preparing the Side Salad

Assemble the Salad

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