Jul 17 2026
Restaurants›Undercurrent Restaurant›Grilled 12oz Angus Ribeye Recipe

Grilled 12oz Angus Ribeye Recipe

Inspired by Undercurrent Restaurant
Time1h
Serves2

Duck Fat Poached Fingerling Potatoes, Roasted Root Vegetables, Huckleberry Steak Sauce, Rosemary Compound Butter

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Ingredients

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For the Ribeye

For the Duck Fat Poached Fingerling Potatoes

For the Roasted Root Vegetables

For the Huckleberry Steak Sauce

For the Rosemary Compound Butter

Method

Cooking the Ribeye

  1. 1

    Grill the Steak

    Preheat the grill to high heat. Season the ribeye steak with salt and black pepper. Brush the steak with duck fat. Grill for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from grill and let rest.

Preparing the Duck Fat Poached Fingerling Potatoes

  1. 2

    Poach the Potatoes

    In a saucepan, heat duck fat over low heat. Add the fingerling potatoes and salt. Cook gently until tender, about 20-25 minutes. Add fresh thyme during the last 5 minutes.

Roasting Root Vegetables

  1. 3

    Roast the Vegetables

    Preheat the oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Making the Huckleberry Steak Sauce

  1. 4

    Prepare the Sauce

    In a saucepan, melt butter and sauté shallots until translucent. Add huckleberries and red wine. Cook until reduced and thickened, about 10-15 minutes. Season with salt and black pepper.

Making the Rosemary Compound Butter

  1. 5

    Combine Ingredients

    In a bowl, mix together softened butter, chopped rosemary, minced garlic, and salt. Shape into a log and refrigerate until firm.

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