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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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1HR 45MINS
Total Time
Ingredients
Servings
2
us / metric
Steak

10 oz
Rib Eye Steak

1 Tbsp
Kosher Salt

1 tsp
Ground Black Pepper

2 Tbsp
Olive Oil

2 Tbsp
Butter

2 sprigs
Fresh Thyme

2 cloves
Garlic, crushed
Sauce

1
Shallot, roughly chopped

2 sprigs
Fresh Thyme

1 cup
Red Wine

1 cup
Beef Stock

1 Tbsp
Butter
Herb Purée

1 bunch
Fresh Mint, leaves picked

1 bunch
Fresh Parsley, leaves picked

1 bunch
Fresh Chives, roughly chopped

1 bunch
Fresh Basil, leaves picked

2 Tbsp
Olive Oil

2 tsp
Red Wine Vinegar

to taste
Salt

to taste
Granulated Sugar
Grilled Peach

1
Peach, halved, stoned

1 tsp
Grapeseed Oil

1 tsp
Salt
Sautéed Summer Squash

1 Tbsp
Olive Oil

1
Summer Squash, diced

1 sprig
Fresh Rosemary, leaves picked, finely chopped

to taste
Kosher Salt