40 Day Dry Aged Ribeye Steak Recipe
Pickled Pohole Fern | Creamed Luau Leaf | Black Truffle Butter
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Ingredients
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Steak
Pickled Pohole Fern
Creamed Luau Leaf
Black Truffle Butter
Method
Steak Preparation
- 1
Prepare the Steak
Generously season the ribeye steak with kosher salt and black pepper on both sides. Allow it to rest at room temperature for 30 minutes before cooking.
- 2
Pickled Pohole Fern
- 3
Pickle the Fern
In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil. Add the pohole fern and simmer for 5 minutes. Remove from heat and let cool before refrigerating for at least 1 hour.
Creamed Luau Leaf
- 4
Cook the Luau Leaves
In a pot, sauté the diced onion and minced garlic until translucent. Add the luau leaves and coconut milk. Cook until the leaves are tender, about 15-20 minutes. Season with salt and pepper.
Black Truffle Butter
- 5
Make the Black Truffle Butter
In a bowl, combine softened butter, black truffle oil, and grated black truffles. Mix until well combined. Refrigerate until needed.
