Restaurants›The Kitchen Restaurant›Grilled Ribeye Recipe

Grilled Ribeye Recipe

Inspired by The Kitchen Restaurant
Time1h 30m
Serves2

Corn Pudding Croquette, Succotash of Corn, Piquillo and Shishito Peppers and a Roasted Mushroom Demi-Glace. Chef’s Notes: Our decadent fourth course features house aged ribeye from Petaluma which is grilled until perfectly tender. A demi-glace of locally grown, roasted cremini mushrooms and red wine enhances the dish with a perfect umami flavor. Locally grown corn is transformed into a corn pudding croquette then topped with a succotash of pan fried piquill and shishito peppers with sweet white corn.

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Ingredients

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Ribeye and Demi-Glace

Corn Pudding Croquette

Succotash

Method

Ribeye and Demi-Glace

1

Prepare the Ribeye

Preheat the grill to high heat. Rub the ribeye steaks with olive oil, salt, and black pepper on both sides. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from grill and let rest.

2

Make the Demi-Glace

In a skillet, sauté the chopped cremini mushrooms in 2 tablespoons of butter until browned. Add red wine and beef stock, and simmer until reduced by half. Strain the mixture and return to heat until thickened to desired consistency. Season with salt and pepper.

Corn Pudding Croquette

3

Prepare the Corn Pudding

In a blender, blend sweet corn and milk until smooth. In a bowl, mix the corn purée with eggs, cornmeal, flour, baking powder, and salt until combined. Chill the mixture for at least 30 minutes.

4

Fry the Croquettes

Heat oil in a deep skillet. Scoop portions of the chilled corn mixture and shape into patties. Fry in hot oil until golden brown on both sides. Drain on paper towels.

Succotash

5

Cook the Succotash

In a skillet, melt 2 tablespoons of butter over medium heat. Add diced piquillo peppers, shishito peppers, and sweet corn. Sauté for 5-7 minutes until tender. Season with salt and black pepper to taste.