*14 Oz. Smoked Alae Sea Salt Grilled Ribeye Recipe
Yuzu Cabernet Demi Glace | Kahuku Corn Relish
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Ingredients
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For the Ribeye
For the Yuzu Cabernet Demi Glace
For the Kahuku Corn Relish
Method
For the Ribeye
- 1
Prepare the Steak
Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. Season both sides with alae sea salt, black pepper, and smoked paprika.
- 2
For the Yuzu Cabernet Demi Glace
- 3
Make the Demi Glace
In a saucepan over medium heat, melt butter and sauté minced shallots until translucent. Add Cabernet Sauvignon and bring to a simmer, reducing by half. Add beef stock and thyme sprigs, simmer until reduced to a sauce-like consistency. Stir in yuzu juice and season with salt and pepper. Remove thyme before serving.
For the Kahuku Corn Relish
- 4
Prepare the Corn Relish
In a mixing bowl, combine fresh corn kernels, diced red bell pepper, red onion, and chopped cilantro. Add lime juice, salt, and black pepper to taste. Mix well and let sit for 10 minutes to allow flavors to meld.
