14oz Rocky Mountain Ribeye (gf) Recipe

Cooking Instructions

1. 1

   Prepare the Smashed Potatoes

   Boil the potatoes in salted water until tender. Drain and return to the pot. Add butter, salt, and pepper, and smash with a fork.

2. 2

   Cook the Ribeye

   Heat olive oil in a skillet over medium-high heat. Season the ribeye with salt and black pepper. Sear the ribeye for about 4-5 minutes on each side for medium-rare. Remove and let rest.

3. 3

   Sauté the Microvora Mushrooms

   In the same skillet, add minced garlic and Microvora mushrooms. Sauté for about 5-7 minutes until the mushrooms are browned and cooked through.

4. 4

   Make the Chimichurri

   In a bowl, mix chopped parsley, red wine vinegar, olive oil, red pepper flakes, and salt. Adjust seasoning to taste.

5. 5

   Serve

   Plate the smashed potatoes, top with the ribeye steak, spoon over the sautéed mushrooms, and drizzle with chimichurri sauce.