Charred 16oz. Ribeye Steak Recipe

Inspired by Roy's Waikiki

Time1h

Serves2

“Poutine” Fries | Kiawe smoked marrow & black garlic butter

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Ingredients

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Steak

1 16 oz Ribeye steak

1 to taste Celtic sea salt

1 to taste black pepper

1 tbs olive oil

Poutine Fries

4 cups Frozen French fries

1 cup Cheese curds

1 2 cups Gravy

Kiawe Smoked Marrow & Black Garlic Butter

2 bones Beef marrow bones

4 cloves black garlic

1 1/2 cup Unsalted butter

1 to taste Fresh herbs (thyme or parsley)

Method

Steak Preparation

Prepare the Ribeye

Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes. Season generously with salt and black pepper on both sides.

Sear the Steak

Heat a cast-iron skillet over high heat and add olive oil. Once hot, place the ribeye steak in the skillet and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Rest the Steak

Remove the steak from the skillet and let it rest for 10 minutes before slicing.

Poutine Fries Preparation

Cook the Fries

Prepare the frozen French fries according to package instructions until crispy.

Assemble the Poutine

In a serving dish, layer the fries, cheese curds, and pour hot gravy over the top.

Kiawe Smoked Marrow & Black Garlic Butter Preparation

Prepare the Marrow

Place the beef marrow bones in a smoker with kiawe wood and smoke for 1 hour at 225°F (107°C).

Make the Black Garlic Butter

In a bowl, mix the softened butter with black garlic and fresh herbs until well combined. Set aside.

Final Assembly

Serve

Slice the rested ribeye steak and serve alongside the poutine fries topped with the kiawe smoked marrow and black garlic butter.