Ribeye Steak, Spicy Grilled Pickled Peach, Sauteed Summer Squash, Herb Puree, Red Wine Reduction

27 INGREDIENTS • 16 STEPS • 1HR 45MINS

Ribeye Steak, Spicy Grilled Pickled Peach, Sauteed Summer Squash, Herb Puree, Red Wine Reduction

Relish a perfectly seared Ribeye steak, its succulence enhanced by a spicy grilled pickled peach and a herb purée, finished with a rich red wine reduction. The ensemble of sautéed summer squash adds a freshness to the plate.
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Relish a perfectly seared Ribeye steak, its succulence enhanced by a spicy grilled pickled peach and a herb purée, finished with a rich red wine reduction. The ensemble of sautéed summer squash adds a freshness to the plate.
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Next Level Chef
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1HR 45MINS
Total Time
Ingredients
Servings
2
us / metric
Steak
Rib Eye Steak
10 oz
Rib Eye Steak
Kosher Salt
1 Tbsp
Kosher Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Butter
2 Tbsp
Butter
Fresh Thyme
2 sprigs
Fresh Thyme
Garlic
2 cloves
Garlic, crushed
Sauce
Shallot
1
Shallot, roughly chopped
Fresh Thyme
2 sprigs
Fresh Thyme
Red Wine
1 cup
Red Wine
Beef Stock
1 cup
Beef Stock
Butter
1 Tbsp
Butter
Herb Purée
Fresh Mint
1 bunch
Fresh Mint, leaves picked
Fresh Parsley
1 bunch
Fresh Parsley, leaves picked
Fresh Chives
1 bunch
Fresh Chives, roughly chopped
Fresh Basil
1 bunch
Fresh Basil, leaves picked
Olive Oil
2 Tbsp
Olive Oil
Red Wine Vinegar
2 tsp
Red Wine Vinegar
Salt
to taste
Salt
Granulated Sugar
to taste
Granulated Sugar
Grilled Peach
Peach
1
Peach, halved, stoned
Grapeseed Oil
1 tsp
Grapeseed Oil
Salt
1 tsp
Salt
Sautéed Summer Squash
Olive Oil
1 Tbsp
Olive Oil
Summer Squash
1
Summer Squash, diced
Fresh Rosemary
1 sprig
Fresh Rosemary, leaves picked, finely chopped
Kosher Salt
to taste
Kosher Salt
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author_avatar
Next Level Chef
Chefs face unique cooking challenges in a culinary gauntlet to be the food world's newest superstar. Stream entire seasons on Hulu.
Cooking InstructionsHide images
step 1
For the steak: Temper the Rib Eye Steak (10 oz) for 1 hour and season with Kosher Salt (1 Tbsp) and Ground Black Pepper (1 tsp).
step 2
Heat a cast iron skillet over a high heat with Olive Oil (2 Tbsp), add the steak and cook for 3-4 minutes on each side. Ribeye steak should be cooked around medium rare.
step 3
Baste the steak with Butter (2 Tbsp), Garlic (2 cloves), and Fresh Thyme (2 sprigs). Remove from the heat and set aside to rest.
step 4
For the sauce: Fry the Shallot (1) and Fresh Thyme (2 sprigs) for 3-4 minutes until soft.
step 5
Add Red Wine (1 cup), bring to a boil, and let reduce by half.
step 6
Pour Beef Stock (1 cup), bring to the boil and reduce by half.
step 7
Strain into a clean pan and whisk in the Butter (1 Tbsp).
step 8
For the herb purée: Combine the picked Fresh Mint (1 bunch), Fresh Parsley (1 bunch), Fresh Chives (1 bunch), Fresh Basil (1 bunch), Olive Oil (2 Tbsp), and Red Wine Vinegar (2 tsp) in a blender and blend until smooth.
step 9
Season with Salt (to taste) and a pinch of Granulated Sugar (to taste).
step 10
For the grilled peach: Heat a chargrill over a high heat. Coat the Peach (1) with Grapeseed Oil (1 tsp) and Salt (1 tsp).
step 11
Lay on the grill, cut side-down, and cook for 2 minutes until lightly charred.
step 12
Flip, cook for 2 minutes then remove from the heat.
step 13
For the summer squash: Heat Olive Oil (1 Tbsp) in a skillet over a high heat.
step 14
Add the Summer Squash (1) and Fresh Rosemary (1 sprig) and saute until tender and season with Kosher Salt (to taste).
step 15
Assembly: Slice the steak and glaze with the sauce. Set the grilled peach on the plate and spoon a little of the herb purée into the center.
step 16
Finally, spoon the summer squash around the beef and garnish the dish with a few slices of fresh peaches.
step 16 Finally, spoon the summer squash around the beef and garnish the dish with a few slices of fresh peaches.
RECIPES TAG
Gluten-Free
Beef
Grill
Date Night
Shellfish-Free
Dinner
Father's Day
Valentine's Day
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