Large Plates Recipe

Cooking Instructions

1. 1

   Prepare the Ribeye

   Season the ribeye steak generously with the Tolon umami rub. Let it sit at room temperature for about 30 minutes.

2. 2

   Cook the Ribeye

   Preheat a grill or cast iron skillet over high heat. Sear the ribeye for 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.

3. 3

   Prepare the Bone Marrow Bordelaise

   In a saucepan, melt the bone marrow over medium heat. Add red wine, shallots, and herbs. Simmer until thickened. Strain and set aside.

4. 4

   Make the Duck Fat & Garlic Herb Frites

   Cut the potatoes into thin strips. Heat duck fat in a deep fryer or a heavy pot. Fry the potatoes until golden and crispy. In the last few minutes, add crushed garlic and herbs to infuse flavor. Drain on paper towels and season with salt.

5. 5

   Prepare the Foie Gras Butter

   In a small bowl, mix the foie gras with softened butter until well combined. Set aside.

6. 6

   Serve

   Slice the ribeye and serve with a drizzle of bone marrow bordelaise, a dollop of foie gras butter, and a side of garlic herb frites.