16oz ‘aaa’ Ribeye Recipe
served with buttermilk mashed potatoes, steamed broccolini & brandy peppercorn sauce.
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Ingredients
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Ribeye Steak
Buttermilk Mashed Potatoes
Steamed Broccolini
Brandy Peppercorn Sauce
Method
Ribeye Steak
Prepare the Steak
Season the ribeye steak generously with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once hot, add the ribeye and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let it rest for 5 minutes.
Buttermilk Mashed Potatoes
Make the Mashed Potatoes
Peel and dice the potatoes. Boil in salted water until fork-tender, about 15-20 minutes. Drain and return to pot. Add buttermilk, butter, salt, and black pepper. Mash until smooth and creamy.
Steamed Broccolini
Prepare the Broccolini
Trim the ends of the broccolini and steam it for about 5-7 minutes until tender but still vibrant green. Drizzle with olive oil and sprinkle with salt before serving.
Brandy Peppercorn Sauce
Make the Sauce
In the same skillet used for the steak, add brandy and scrape the bottom to deglaze. Add beef broth and reduce by half. Stir in heavy cream, crushed black peppercorns, and salt. Simmer for 3-5 minutes until slightly thickened. Finish with butter, stirring until melted.