Mix the coffee, black pepper, granulated garlic, and salt in a bowl.
Rub the ribeye with it liberally. Let sit at room temp for 15-30 minutes.
Heat the butter with rosemary over medium-low and allow to brown, about 15 minutes. Keep an eye on it so it doesn't burn and skim the top when foam forms. Strain through a fine mesh sieve and remove rosemary. Reserve.
Heat a heavy-bottomed pan over medium heat. Add 1 tbsp. oil blend and heat until it shimmers.
Place the Coda rubbed ribeye and sear all sides. Cook until medium rare and remove from heat to rest.
Wipe pan clean and return to heat. Add 1 tbsp. oil blend to coat bottom of pan lightly.
Add the caramelized onions, tomatoes, and kale. Season to taste with salt & pepper. Sautee for a few minutes until slightly blistered.
Add the gnocchi and sear until toasted on two sides. Add grated garlic, stir, cook for another minute.
Reduce heat, add 1/4 cup of the brown butter mixture. Bring up to temp.
Slice the ribeye on the bias into 1/4-inch slices.
Divide the gnocchi into two shallow bowls, top with shingles of half the ribeye in each bowl.
Garnish with shaved parm, thinly sliced chives, and a swirl of balsamic reduction. (optional)
Ingredients
(1) 16 oz. Braveheart® Black Angus Beef Steak(s), Ribeye
1 tbsp. Coda® House Blend coffee, not brewed
2 tsp. Magellan® Black Pepper, ground
2 tsp. West Creek® kosher salt
1 tsp. Roma® Garlic, Granulated
1/4 cup Nature's Best Dairy® Butter
2 tbsp. Brilliance® Cottonseed & canola oil
12 oz. Piancone Epicureo® Gnocchi
4 oz. Ridgecrest® caramelized onions
1 cup Peak Fresh Produce® Kale, sliced very thin and tightly packed
8 oz. Peak Fresh Produce® Tomato(es), Cherry, sliced in half
