14oz ‘aaa’ Ribeye Recipe

Inspired by The Flying Pig Yaletown

Time1h

Serves2

served with matchstick fries, seasonal vegetables & brandy peppercorn sauce.

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Frequently paired with

The best thing to pair and share with 14oz ‘AAA’ RIBEYE

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SMOKING LOON CAB SAUV

full-bodied · rich · tannic

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Ingredients

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Beef

14 oz AAA Ribeye Steak

Fries

2 large Potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Vegetables

2 cups Seasonal Vegetables (e.g. carrots, zucchini)

2 tbs olive oil

to taste Celtic salt and pepper

Brandy Peppercorn Sauce

1 cup Brandy

1 cup Heavy cream

1 tbs Black Peppercorns

2 medium Shallots

2 tbs Butter

to taste Celtic sea salt

Method

Preparing the Ribeye

Season the Steak

Generously season the AAA ribeye steak with salt and pepper on both sides. Let it sit at room temperature for about 30 minutes.

Cook the Steak

Preheat a grill or skillet over medium-high heat. Add the ribeye steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let it rest for 5 minutes before slicing.

Making the Fries

Prepare the Potatoes

Wash and cut the potatoes into matchstick shapes. Soak them in cold water for 30 minutes to remove excess starch.

Fry the Potatoes

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the potatoes and pat them dry. Fry in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Season with salt.

Cooking Seasonal Vegetables

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.

Making the Brandy Peppercorn Sauce

Prepare the Sauce

In a saucepan, melt butter over medium heat. Add minced shallots and sauté until translucent. Pour in the brandy and bring to a simmer. Allow to reduce by half, then stir in the heavy cream and black peppercorns. Simmer until thickened, about 5-7 minutes. Season with salt to taste.