Ranch Ribeye Steak
In the United States we experienced what’s it like to live on a ranch. That means being outdoors all day, working with nature and only eating fresh food. There’s a real beauty in being responsible for your own food. On a ranch the food chain isn’t very long!
While the recipes we brought back from the ranch with us may look simple, don’t be too quick to judge. They’re delicious! The strong muscular flavors of the ribeye steak speak for themselves.
Fry the shallots in a saucepan until soft and golden and add 1 tablespoon of vinegar, 100 ml of red wine, the oxtail broth and the fresh bay leaves. Reduce for 20 minutes over medium heat. Halve the potatoes; peel the carrots and Jerusalem artichokes. Chop the Jerusalem artichokes into chunks the same size as the potato pieces, and mix with the potatoes and the carrots in a baking dish with some olive oil, pepper and salt.
Roast in the oven at 180˚ for approximately 20 minutes. Sear the ribeye steak on both sides and add 25 g butter. Now continue to pan-fry over a low heat, regularly moving and turning the steak. Place the vegetables and potatoes on a plate and put the ribeye steak on top. Add the butter to the shallots in the broth, and stir until the butter melts and the sauce thickens. Then pour over the meat and garnish with 1 bay leaf.
For the best result, make sure the meat is at room temperature well before cooking!
- 2 The Frozen Butcher Ribeye steaks
- 10 small shallots, washed
- 200 g baby potatoes with skin
- 4 carrots
- 100 g Jerusalem artichokes
- 200 ml clear oxtail broth
- 6 fresh bay leaves
- olive oil
- red wine
- red wine vinegar
- salt and pepper
- 50 g butter