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Restaurants›Tinker Street Restaurant›Center Cut Ribeye Recipe

Center Cut Ribeye Recipe

Name: Tinker Street Restaurants Center Cut Ribeye Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Center Cut Ribeye Steak; 1 tsp Salt; 1 tsp Black Pepper; 2 tbs Olive Oil; 1 cup Grits; 4 cups Chicken Broth; 0.5 cups Heavy Cream; 2 tbs Hot Sauce; 1 tsp Salt; 2 tbs Butter; 0.5 cups Macadamia Nuts; 1 cup Beef Stock; 0.5 cups Red Wine; 2 pieces Shallots; 2 tbs Butter; 1 cup Mascarpone Cheese; 1 cup Mixed Berries (Raspberries, Blueberries, Strawberries); 2 tbs Powdered Sugar; 1 tsp Vanilla Extract

Inspired by Tinker Street Restaurant

Time1h

Serves2

Scotland Bridge Mill's Bloody Grits, Macadamia Nut, Macadamia Demi, Berry Mascarpone

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Ingredients

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Ribeye Steak

2 pieces Center Cut Ribeye Steak

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Bloody Grits

1 cup Grits

4 cups Chicken broth

1/2 cups Heavy cream

2 tbs Hot sauce

1 tsp Celtic sea salt

2 tbs Butter

Macadamia Nut Demi

1/2 cups Macadamia Nuts

1 cup Beef Stock

1/2 cups Red wine

2 pieces Shallots

2 tbs Butter

Berry Mascarpone

1 cup Mascarpone Cheese

1 cup Mixed Berries (Raspberries, Blueberries, Strawberries)

2 tbs Powdered Sugar

1 tsp Watkins vanilla extract

Method

Preparing the Ribeye Steak

Season the Steak

Generously season both sides of the ribeye steaks with salt and black pepper.

Sear the Steak

In a large skillet, heat olive oil over medium-high heat. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare doneness. Adjust cooking time according to your preference.

Rest the Steak

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Making the Bloody Grits

Boil the Chicken Broth

In a saucepan, bring the chicken broth to a boil over medium heat.

Cook the Grits

Slowly whisk in the grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally until the grits are thickened and creamy.

Add Cream and Seasonings

Stir in the heavy cream, hot sauce, salt, and butter. Mix until well combined and heated through.

Preparing the Macadamia Nut Demi

Sauté Shallots

In the same skillet used for the steaks, add butter and sauté shallots until translucent.

Add Wine and Stock

Pour in the red wine and beef stock, scraping any bits from the bottom of the pan. Bring to a simmer.

Blend with Nuts

Add the macadamia nuts and blend the sauce until smooth. Simmer for an additional 5 minutes to thicken.

Making the Berry Mascarpone

Mix Ingredients

In a bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Mix until smooth.

Add Berries

Gently fold in the mixed berries until evenly incorporated. Set aside.