When it comes to indulging in a gourmet meal at home, nothing beats the rich, buttery flavor of a perfectly grilled grass-fed ribeye. Paired with luxurious truffle butter and golden steak-cut fries, this dish brings restaurant-quality dining straight to your table. Whether it’s a special occasion or just a well-deserved treat, this recipe highlights the exceptional quality of Brown Pearcy’s premium grass-fed beef.
Serves: 2
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
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- 2 Brown Pearcy Ribeye steaks
- 4 tbsp unsalted butter, room temperature
- 1 tsp truffle oil
- 2 cloves garlic, minced
- Fresh rosemary sprigs
- Sea salt and freshly ground black pepper to taste
- For Steak Cut Fries: 2 large russet potatoes, olive oil, sea salt, and black pepper
Instructions:
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- Preheat your grill to medium-high heat.
- Season ribeyes generously with salt and pepper on both sides. Set aside.
- For the steak cut fries, preheat the oven to 400°F (200°C). Cut the potatoes into thick wedges, toss with olive oil, sea salt, and pepper, then spread on a baking sheet.
- Roast the fries for 35-40 minutes, flipping halfway, until golden and crispy.
- In a small bowl, mix the butter with truffle oil and minced garlic until smooth. Set aside.
- Grill the ribeyes for 4-5 minutes on each side for medium-rare, or to desired doneness. Baste with rosemary.
- Let the steaks rest for 5 minutes. Top with truffle butter and serve with the crispy steak cut fries.
- Pair with roasted vegetables and/or a salad for a complete meal.
Serving Suggestions:
Pair this dish with roasted vegetables, a fresh arugula salad, or a glass of bold red wine for an elevated dining experience.
Chef’s Tip: For the best flavor, use room-temperature steaks before grilling and high-quality truffle oil for the butter.
Enjoy the perfect balance of indulgence and simplicity with this gourmet meal featuring Brown Pearcy’s premium grass-fed ribeye steaks! 🥩🍟