Coffee and Black Pepper Rubbed Ribeye
Coffee and Black Pepper Rubbed Ribeye
Directions
- 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
- 1 tsp. Peak Fresh Produce® Garlic, grated
- 2 tbsp. Peak Fresh Produce® Chives, Fresh, thinly sliced
- 1/8 tsp. West Creek® kosher salt
- 1/8 tsp. Roma® Black Pepper, Ground
- Piancone® Balsamic Glaze, (optional)
- Piancone Shaved Parmesan, (optional)
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
