John's Ribeye Steak Recipe

Cooking Instructions

1. 1

   Prepare the Porcini Mushroom Butter

   Soak dried porcini mushrooms in warm water for about 30 minutes until softened. Drain and chop finely. In a bowl, mix softened butter, chopped mushrooms, and diced caramelized onions. Set aside.

2. 2

   Caramelize the Onions

   In a skillet, melt 1 tablespoon of butter over medium heat. Add diced onions and a pinch of salt. Cook slowly, stirring frequently, for about 15 minutes until the onions are golden brown and caramelized.

3. 3

   Make Potato Purée

   In a pot, boil diced potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Add heavy cream, 2 tablespoons of butter, salt, and mash until smooth. Adjust seasoning to taste.

4. 4

   Cook the Ribeye Steak

   Season the ribeye steak generously with salt and black pepper. Heat olive oil in a skillet over high heat. Sear the steak for 4-5 minutes on each side for medium-rare, or until your desired doneness. Let it rest for 5 minutes before slicing.

5. 5

   Sauté the Asparagus

   In a separate pan, add a tablespoon of olive oil and sauté the asparagus over medium heat for about 5-7 minutes until tender-crisp. Season with salt and pepper.

6. 6

   Plate and Serve

   On a plate, add a generous scoop of potato purée, top with the ribeye steak, and a dollop of porcini mushroom butter. Arrange sautéed asparagus on the side.