14oz Dry-aged Ribeye Recipe
broccolini | baby potatoes | melted leek | green peppercorn sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Baby Potatoes
Wash the baby potatoes and cut them in half. In a pot, cover the potatoes with water, add salt, and bring to a boil. Cook for about 15 minutes or until tender. Drain and set aside.
- 2
Prepare the Broccolini
Trim the ends of the broccolini and blanch in boiling water for 2-3 minutes until bright green. Immediately transfer to an ice bath to stop the cooking. Drain and set aside.
- 3
Prepare the Leek
Slice the leek thinly, rinse to remove any dirt, and sauté in a pan with 1 tablespoon of butter over medium heat until softened, about 5 minutes. Set aside.
Cooking the Ribeye
- 4
- 5
Make the Green Peppercorn Sauce
In the same skillet, add the remaining tablespoon of butter and the green peppercorns. Add a splash of water or beef stock to deglaze the pan, scraping up any browned bits. Cook for 2 minutes until slightly thickened. Season with salt and pepper to taste.
Plating
- 6
Serve
On a plate, arrange the baby potatoes and broccolini. Slice the ribeye and place on top, then spoon the melted leek over the steak. Drizzle with green peppercorn sauce and serve immediately.
