Reverse Sear Ribeye with Potatoes, Broccolini, and Horseradish Cream
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A succulent ribeye steak cooked using the reverse sear method, accompanied by crispy potatoes, grilled broccolini, and a tangy horseradish cream.
03:00:00 total
Serves 4
medium
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Ingredients
- ribeye steak - watch the video to see (watch the video to see)
- mustard - watch the video to see (hot English, for rub)
- rosemary - watch the video to see (finely chopped, for rub)
- salt - watch the video to see (for rub and seasoning)
- olive oil - watch the video to see (for rub)
- potatoes - watch the video to see (for roasting)
- broccolini - watch the video to see (for grilling)
- cream - watch the video to see (good quality, for horseradish cream)
- horseradish - watch the video to see (jarred or fresh, for horseradish cream)
- lemon - 1 (zest and juice for broccolini)
Instructions
- Prepare and Cook Ribeye: Rub the ribeye with mustard, rosemary, salt, and olive oil. Reverse sear at 140°C until desired doneness, then rest.
- Make Horseradish Cream: Whisk cream and horseradish together, season with salt, and refrigerate until serving.
- Prepare and Cook Potatoes: Boil potatoes until fork-tender, then roast in tallow or preferred fat until crispy.
- Prepare and Grill Broccolini: Blanch broccolini, then grill with olive oil until charred. Finish with lemon zest, juice, and olive oil.
- Serve: Slice ribeye, serve with crispy potatoes, grilled broccolini, and a dollop of horseradish cream.
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