14 Oz. Cab Ribeye Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 425°F (220°C). Wash the fingerling potatoes, then cut them in half lengthwise. Toss with truffle oil, salt, pepper, and half of the parmesan cheese. Spread them on a baking sheet and roast for 25-30 minutes until crispy.

2. 2

   Cook the Asparagus

   While the potatoes are roasting, trim the asparagus and toss with olive oil, salt, and pepper. Add to the baking sheet during the last 10 minutes of potato roasting time. Roast until tender.

3. 3

   Prepare the Ribeye

   Season the CAB ribeye with salt and black pepper. Heat a skillet over high heat and add a tablespoon of butter. Sear the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness.

4. 4

   Make the Peppercorn Demi-Glace

   In the same skillet after removing the steak, add crushed peppercorns and deglaze with beef stock. Reduce until thickened, about 5-7 minutes. Whisk in remaining butter and adjust seasoning.

5. 5

   Serve

   Slice the ribeye and place it on a plate. Add the roasted fingerling potatoes and asparagus. Drizzle with the peppercorn demi-glace and top with black truffle butter. Garnish with remaining parmesan cheese.