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.
Directions
- Gather butter ingredients together.
- Heat a skillet over medium-high heat and add the canola oil.
- Place the steak on the skillet and cook for about 15 minutes.
- Reduce the heat, add rosemary, thyme, and Garlic Herb ingredients.
- Cook butter until foaming, tilt the skillet towards it.
- Add Parmesan Kale and Fried Onions if desired!
- Add Bordelaise sauce.
Connect with our June 2020 Chef of the Month
Instagram: @chef.anthony.smith
Website: https://chefskitchencatering.com/