Ribeye* Recipe

Inspired by Wild River Grille

Time1h

Serves2

14 ounce, juicy flavor, intense marble, topped with fried shallots, port demi-glace served with red potato mash, honey roasted carrots

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ribeye and Sides

14 ounce Ribeye steak

2 medium Shallots

1/2 cups 00 bread flour

1 cups Port wine

1 cups Beef stock

1 1/2 pounds Red potatoes

4 tablespoons Butter

1/2 cups Milk

2 tablespoons Honey

1 pound Carrots

to taste Celtic sea salt

to taste black pepper

2 tablespoons olive oil

Method

Preparation

Prepare the Ribeye

Season the ribeye steak with salt and black pepper on both sides. Let it rest at room temperature for 30 minutes.

Cook the Ribeye

Heat olive oil in a skillet over medium-high heat. Once hot, add the ribeye steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from pan and let rest for 5 minutes.

Make Fried Shallots

Thinly slice the shallots and toss in flour. In the same skillet, add more olive oil if needed and fry the shallots until golden brown and crispy. Remove and drain on paper towels.

Prepare Port Demi-Glace

In the same skillet, add port wine and beef stock. Bring to a boil and let reduce by half to create a demi-glace. Season with salt and pepper to taste.

Prepare Red Potato Mash

Boil red potatoes until tender, about 15-20 minutes. Drain and mash with butter, milk, and salt to taste.

Prepare Honey Roasted Carrots

Preheat the oven to 400°F (200°C). Toss carrots with honey, olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Serve

Slice the ribeye and serve topped with fried shallots and port demi-glace alongside the red potato mash and honey roasted carrots.