Last Updated on January 16, 2025
Grain Finished Ribeye Steak with Potato Purée and Cipollini Onion Marmalade is the ultimate indulgence! Perfectly seared and basted in garlic-thyme butter, this tender ribeye is paired with creamy, silky potato purée and a rich, tangy cipollini onion marmalade. A celebration-worthy dish that’s a true symphony of flavors!
Grain Finished Ribeye Steak with Potato Puree and Cipollini Onion Marmalade
Elevate your dinner with this indulgent Grain Finished Ribeye Steak! Expertly seared and basted with garlic-thyme butter, this tender ribeye is perfectly complemented by silky potato purée and a rich, tangy cipollini onion marmalade. A hearty and elegant meal guaranteed to impress!
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Servings: 2
Ingredients
- 1 ButcherBox grain finished ribeye steak
- 1 lb Yukon gold potatoes
- 1 stick unsalted butter
- 1/2 cup milk
- 1 1/2 lbs cipollini onions
- 1/2 cup water
- 1/2 cup red wine
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 cup chicken or beef stock (preferably homemade)
- 1 tsp cracked coriander
- 1/2 bunch thyme
- 3 cloves garlic
- 2 tbsp vegetable or other high heat oil
- 2 tbsp olive oil
- Kosher Salt to taste
- Truffle Salt or Rancher’s Steak Seasoning to taste
Instructions
Preparation
***Just before class, remove the steak from its packaging and set it on a paper towel-lined plate. Set aside at room temperature to temper.***
- Wash the potatoes and place them into a medium pot. Cover with cold water by 2 inches, season with kosher salt, and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and simmer for 20 minutes or until the potatoes are fully cooked.
- Peel and trim the cipollini onions. Dice the butter into cubes and prepare your basting kit.
How to Cook
- Heat the olive oil in a saute pan over medium high heat.
- Once the oil is hot, add the cipollini onions along with a pinch of salt and saute until caramelized.
- Turn the heat to medium, add the red wine, water, vinegar, sugar, honey, and coriander. Allow the mixture to stew and reduce to a jam.
- Add the stock along with a sprinkle of fresh thyme. Reduce by half. Taste and adjust the seasoning. This is the cipollini onion marmalade.
- Warm the milk in a small pot over low heat.
- Once the potatoes are cooked, drain them and allow to cool slightly.
- Peel the potatoes and pass them through a ricer into a clean medium pot.
- Cook the riced potatoes on medium low heat and beat them with a wooden spoon to dry them out.
- Slowly beat 6 tablespoons of butter into the hot potatoes. Add the warm milk and switch to a whisk to whip the potatoes, they should be a silky consistency. Adjust the seasoning with salt, cover, and keep warm.
- Season the steak on all sides with Truffle Salt or Rancher’s Steak Seasoning.
- Heat a large saute pan over high heat. Add the remaining high heat oil to the preheated pan.
- Just before the oil begins smoking, add the steaks and sear over high heat, flipping every 30 seconds or so until cooked to your desired doneness, about 2-3 minutes for a solid medium-rare.
- Add the remaining butter. Smash the garlic clove and add it to the pan, along with the thyme. Use a large metal spoon to baste.
- Transfer the steaks to a cutting board to rest, topped with the garlic and thyme.
- Once the steak has rested, carve it into ½ inch thick slides.
- Plate a nice dollop of potato puree onto the plate, lay the carved steak alongside, and top with the cipollini onion marmalade. Serve alongside some roasted carrots for an absolutely delicious steak dinner!!
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Chef Tyler Vorce is a Michelin-trained chef, renowned for his expertise in crafting unforgettable culinary experiences. With a background in world-class kitchens and a passion for education, Chef Tyler combines precision and creativity to inspire home cooks to master the art of cooking with confidence and flair.
