Perfect Cast Iron Ribeye
Ingredients
MALBEC BUTTER
3/4 lb Butter, cubed and softened
4 cups Malbec Wine
1/4 cup Shallot, small dice
4 cloves Garlic, minced
1 1/2 tsp Salt
HERB ROASTED FINGERLINGS
1 lb Fingerling Potatoes, cut in half lengthwise
1/4 cup Olive Oil
4 cloves Garlic, minced
1 Tbsp Thyme, chopped
1 Tbsp Rosemary, chopped
2 tsp Salt
RIBEYE MARINADE
1 Tbsp Rosemary
1 1/2 Tbsp Thyme
10-12 Sage leaves
4 cloves Garlic, rough chop/smash
1/2 cup Extra Virgin Olive Oil
2 tsp Salt
1 tsp Black Pepper
RIBEYE AND SAUCE
2 each Ribeye steaks
4 Tbsp Malbec Butter
1/2 lb Herb Roasted Fingerling Potatoes
10-12 Sage leaves
1 1/2 Tbsp Butter
3 cups Wild Mushrooms, rough chop
1 cup Onions, sliced
1/4 cup Beef Stock
Steak & Potatoes
A classic for a reason
Preparation
Malbec Butter: Cut the butter into cubes and leave butter on the counter to soften. In a small saucepot sweat shallot and garlic. Add wine and reduce about 75%, until thickened and concentrated. Cool, strain and set aside.
In a food processor incorporate cooled reduction, butter, and salt. Chill and reserve.
Herb Roasted Fingerlings: Sauté garlic in a pan with olive oil. Add potatoes, salt thyme and rosemary. Sauté until golden brown.
Ribeye Marinade: Toss the steaks in a large bowl with thyme, rosemary and garlic. Marinate steak for 20 minutes to 12 hours
Ribeye and Sauce: Place the ribeyes and marinade in a hot and oiled cast iron skillet and sear on both sides. Add a little butter and the sage leaves to the pan and baste. Once steaks reach desired temperature, place on a resting rack, and spread with malbec butter. Rest 10 minutes then slice. Place mushrooms in the cast iron skillet and sauté. Deglaze the pan with the beef stock. Place the potatoes on a plate, with the sliced ribeye, and top with the mushroom sauce.
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