21oz. Ribeye Steak Recipe

Inspired by Wolf in the Fog

Time1h 30m

Serves2

Potato gnocchi, beans, chanterelles, squash, corn, jus, fried onions

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Ingredients

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Steak

21 oz Ribeye Steak

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Gnocchi

16 oz Potato Gnocchi

2 tbs Butter

1 cup Parmesan cheese

Vegetables

8 oz Chanterelle Mushrooms

1 cup Squash (zucchini or yellow)

1 cup Corn (fresh or frozen)

1 cup Green Beans

1 cup Fried Onions

Jus

2 cups Beef Stock

1 cup Red wine

1 tsp Thyme

Method

Preparation

Prepare the Jus

In a saucepan, combine beef stock, red wine, and thyme. Bring to a boil, then reduce heat and let simmer for about 30 minutes until reduced by half.

Cook the Gnocchi

In a large pot of salted boiling water, cook the potato gnocchi until they float to the surface. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat butter over medium heat. Add chanterelles, squash, corn, and green beans. Sauté until tender, about 5-7 minutes.

Cooking the Steak

Season and Sear the Steak

Season the ribeye steak with salt and black pepper. Heat olive oil in a cast-iron skillet over high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare.

Rest the Steak

Remove the steak from the skillet and let it rest for at least 10 minutes before slicing.

Assembly

Plate the Dish

On a large plate, place a serving of gnocchi, top with sautéed vegetables, and pour the jus over. Slice the ribeye and place it on the side. Garnish with fried onions.