Home Recipes Dry aged ribeye

Dry aged ribeye

This dish combines the rich, intense flavours of aged meat with the creaminess of an aromatic smoked peppercorn sauce.

Sauces Meat

Dry aged ribeye

Debic Professionals

Debic

Ingredients

Steak

100 ml Debic Roast & Fry

10 steaks

100 g butter

3 cloves of garlic

10 sprigs of thyme

Peppercorn sauce

50 ml cognac

500 ml veal stock

250 ml Debic Culinaire Original

80 g green and red peppercorns (in vinegar)

Garnish

Chips

Romaine lettuce

Watercress salad

Debic products used

Roast & Fry 1L

Culinaire Original 20% 1L

Preparation

Smoke the peppercorns in a smoker for extra flavour.

Heat the pan and add the Roast & Fry.

Fry the steak on one side for 3 to 4 minutes until brown, then turn it over.

Add butter, garlic and herbs and baste the meat with a spoon for 3 to 4 minutes.

Then leave the steak to rest in a warm place.

Add the smoked peppercorns to the pan with the cognac and veal stock and reduce for a short time.

Add the Culinaire Original and reduce further to reach the desired sauce thickness.

Assembly

Cut the meat and arrange on the plates.

Fry the chips until golden brown and place them next to the steak on the plates.

Finishing touch

Finish with the creamy peppercorn sauce and a salad.

Sauces Meat

Debic for chefs

Debic for chefs