Ribeye With Roasted Grapes Recipe

Cooking Instructions

1. 1

   Prepare the Roasted Grapes

   Preheat the oven to 400°F (200°C). Toss the grapes with balsamic vinegar, olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes or until they are soft and caramelized.

2. 2

   Cook the Ribeye Steak

   Season the ribeye steak generously with salt and black pepper. In a large skillet, heat a drizzle of olive oil over medium-high heat. Sear the steak for about 4-5 minutes on each side for medium-rare, or adjust cooking time to your preference. Let it rest for 5 minutes before slicing.

3. 3

   Make the Red Wine Demi-Glace

   In the same skillet used for the steak, add red wine and beef stock. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat and let simmer until the sauce thickens, about 10-15 minutes.

4. 4

   Prepare Mashed Potatoes and Roasted Carrots

   While the steak is cooking, boil the potatoes until tender, then mash with butter, salt, and pepper. For the carrots, toss them with olive oil, salt, and pepper, and roast in the oven alongside the grapes until tender, about 20-25 minutes.

5. 5

   Assemble the Dish

   Plate the mashed potatoes and roasted carrots. Place the sliced ribeye on top, drizzle with the red wine demi-glace, and top with roasted grapes and crumbled Point Reyes blue cheese.