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Chef Anthony’s Ribeye Recipe


You can never go wrong with a perfect cut of steak. Our June Chef of the Month, Chef Anthony, has shared his impressive 16oz Ribeye w/ Parmesan Kale, Fried Onions, Rum Bordelaise and Garlic Herb Compote Butter. You can find how to make a sizzling ribeye below!

Ribeye & Bordelaise Ingredients

  • 1/2 cup red wine
  • 1/2 cup rum
  • 2 sprigs fresh thyme
  • 2 shallots, finely diced
  • 1 bay leaf
  • 4 tbsp. Demi-glace
  • 16 oz rib eye
  • 2 tbsp. canola oil
  • 1 tbsp. chilled unsalted butter, diced
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper, to taste

Parmesan Kale Ingredients

  • 1 cup heavy cream
  • 2 cups kale
  • 8 oz sliced parmesan
  • Kosher salt & freshly ground pepper to taste

Garlic Herb Compote Butter Ingredients

  • 1 lbs softened butter
  • 12 oz fresh minced garlic
  • 3oz fresh chopped thyme
  • 3oz fresh chopped rosemary
  • 3oz fresh chopped oregano
  • 3oz fresh chopped basil
  • 3oz kosher salt
  • 1oz fresh ground pepper

Fried Onions

  • 1 Sliced red onion
  • 3oz all purpose flour
  • 2 oz corn starch
  • Kosher salt & fresh ground pepper to taste.


  1. Gather butter ingredients together.
  2. Heat a skillet over medium-high heat and add the canola oil.
  3. Place the steak on the skillet and cook for about 15 minutes.
  4. Reduce the heat, add rosemary, thyme, and Garlic Herb ingredients.
  5. Cook butter until foaming, tilt the skillet towards it.
  6. Add Parmesan Kale and Fried Onions if desired!
  7. Add Bordelaise sauce.

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith


June 2020 Chef of the Month – Anthony Smith

83124168_143985300394312_7640340911424039420_nWe’re welcoming the month of June with our fantastic Chef of the Month, Anthony Smith. Originally from Chicago, Chef Anthony now resides in Charlotte, North Carolina, where he works at Chef’s Kitchen– a full-service catering & restaurant company. Chef Anthony first began his career as a dishwasher, and has worked his way up to where he is today. He’s an innovative, creative chef, who has keen love for Rosemary and plating. Learn more about this impressive chef below and shop his look!



1. Where were you born?
Chicago, Illinois

2. Where do you work and where are you based?
Chefs Kitchen in Charlotte, North Carolina

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
I love plates! Starting with a nice plate sets you up for success.

4. What is your sharpest sense out of all the 5 senses?
Smell, taste and sight are about even.

5. What advice would you offer for aspiring chefs?
Just stay at it! Learn and respect the craft.

6. What is one culinary tip every chef should know and perfect?                                       Knife skills are important.

7. What does good food mean to you?
Everything! But it’s so hard to find it.

8. What features are important to you when selecting your chef outfit?                           The bases are important, and pockets!

9. Favorite ingredient to work with?                                                                                          Rosemary.

10. Favorite City to dine out in?
Chicago and Charlotte

11. Best Dish you have ever made?
That’s a hard one, it’s difficult to just choose one!

12. What you like to eat most often on your days off?
Can’t go wrong with snacks and Redbull.

13. Person you would most like to cook for?
Gordon Ramsey

14. What made you decide to become a chef?
Having kids pushed me into it. I was a dishwasher when I had my first two kids, and I had to step up quick.


Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith


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