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Restaurants›M'tucci's Twenty-Five›Hand-cut Chianina Ribeye Recipe

Hand-cut Chianina Ribeye Recipe

Inspired by M'tucci's Twenty-Five

Time1h

Serves2

Garlic Mashed Potatoes, Grilled Asparagus, Balsamic Reduction

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Ingredients

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For the Hand-Cut Chianina Ribeye

2 pieces Chianina ribeye steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh rosemary

For the Garlic Mashed Potatoes

2 lbs Russet potatoes

4 pieces Garlic cloves

4 tbs Butter

1 cup Heavy cream

to taste Celtic sea salt

to taste black pepper

For the Grilled Asparagus

1 lb Asparagus spears

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

For the Balsamic Reduction

1 cup Aged balsamic vinegar

2 tbs Honey

Method

Preparing the Ribeye

1

Season the Steak

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

2

Grill the Steak

Preheat the grill to high heat. Grill the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest before slicing.

Making the Garlic Mashed Potatoes

3

Boil the Potatoes

Peel and cut the russet potatoes into chunks. Boil in salted water until fork-tender, about 15-20 minutes.

4

Mash the Potatoes

Drain the potatoes and return them to the pot. Add minced garlic, butter, and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Grilling the Asparagus

5

Prepare the Asparagus

Trim the woody ends off the asparagus and toss with olive oil, salt, and pepper.

6

Grill the Asparagus

Grill the asparagus over medium-high heat for about 5-7 minutes, turning occasionally until tender and slightly charred.

Making the Balsamic Reduction

7

Reduce the Balsamic

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce until thickened, about 10-15 minutes. Stir occasionally.