“pulehu” 16 Oz Ribeye Steak Recipe

Season the Steak

Generously season the ribeye steak with salt and black pepper. Let it sit at room temperature for about 30 minutes before cooking.

Cook the Steak

Heat olive oil in a skillet over high heat. Sear the ribeye for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Let it rest for 10 minutes before slicing.

Prepare the Confit

In a small saucepan, combine hon-shimeji mushrooms, garlic cloves, olive oil, and fresh thyme. Cook on low heat for about 30-40 minutes until mushrooms are tender.

Prepare the Tempura Batter

In a bowl, combine all-purpose flour, cornstarch, and ice water to make a light batter.

Fry the Ferns

Heat vegetable oil in a deep pot. Dip pohole ferns into the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Prepare the Butter

In a bowl, mix softened butter with smoked paprika, chili flakes, garlic powder, and salt. Blend well until combined.

Plate the Dish

Slice the ribeye steak and plate it. Top with hon-shimeji mushroom confit and serve with tempura pohole ferns on the side. Add a dollop of smokey chili peppah butter on top of the steak.