Recipe: Ribeye in two ways

Recipe: Ribeye in two ways

Erin from Farm Fresh Meats says: “Ribeye two way showcases Farm Fresh Meats prime ribeye, first as an appetizer and second as a main course. The starter is a burrata and ribeye crostini with arugula and truffle oil, and the main course is a grilled ribeye with a delicious mushroom cream sauce. If you’re looking for a fancy appetizer at a party or if you just want a delicious steak with the perfect sauce, these recipes are for you!”

Ribeye Two Ways

* How many servings: 4

*Cooking time: 20-25 minutes

*Difficulty: Intermediate


  • For the Crostini:
  • 1 pound prime ribeye
  • 1 sourdough baguette cut into 1-inch pieces
  • 8 oz burrata
  • 2 cloves of garlic
  • arugula
  • dash of truffle oil
  • Fleur de Sel (to sprinkle on top)
  • For the Ribeye with Mushroom Cream Sauce:
  • 1 pound prime ribeye
  • S&P by season
  • 2 tbsp unsalted butter
  • 16 oz sliced ​​mushrooms (whatever your favorite mushrooms are) baby bellas work great
  • 2 cloves garlic, minced
  • ¼ cup white wine
  • ½ cup chicken stock
  • 1 cup heavy, thickened cream
  • ½ cup Parmesan cheese
  • 2 tsp fresh thyme leaves


For the Crostini:

1. Preheat your oven to 350 degrees F. Bring your steak to room temperature and season both sides with salt and pepper.

2. Cut the sourdough baguette into 1-inch to 1-inch pieces. This should make 20-22 slices. Place on a baking sheet and roast for 5-10 minutes or until golden brown.

3. Heat a large cast iron skillet or non-stick frying pan over high heat and drizzle with grapeseed oil. Add your steak to the pan and sear each side for 1-2 minutes. Return the pan to the oven and bake for a further 2-3 minutes or until you get a nice medium rare. Remove from the oven and let your steak rest covered for 10 minutes. Cut into thin slices and set aside.

4. Once the bread is toasted, take a clove of garlic and spread it on the toast. Top with arugula, burrata, truffle oil, steak and fleur de sel and enjoy!

For the Ribeye with Mushroom Cream Sauce:

1. Cook ribeye in the same way as for the crostini and let it rest. While it rests, prepare your sauce.

2. Heat oil and butter in a skillet over medium heat, add mushrooms and cook for 4-5 minutes, stirring often.

3. Just before the mushrooms are ready, add the garlic; salt and pepper and cook for another minute or until the garlic is golden brown.

4. Add the white wine and stir while scraping all the crusts on the bottom of the pan, cook for a minute or until the wine has mostly evaporated. Crispy pieces = TASTE

5. Add stock, cream and Parmesan cheese and reduce heat to low. Simmer for 2-3 minutes or until the sauce thickens. This is a very rich sauce, but it shouldn’t be super thick…you want the sauce to coat the back of a spoon.

6. Stir in the fresh thyme and taste for additional salt and pepper. Remove from the stove and let it sit for 5-7 minutes to continue to thicken.

7. Cut the ribeye into nice strips and spoon the mushroom cream sauce over it. Serve with a baked potato and salad and enjoy!


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