Blackened Ribeye Recipe
Blackened Ribeye Recipe
Steak again! Yep but this time we Kick it up a notch or two… Blackened Rib-eye with a Rosemary potato crisp. Ok…I’ll try that!!!
For this recipe, you will need the following:
- 2 Rib-eye about 1lb each
- 1 large baker potato
- 2 sprigs of fresh Rosemary
- 4 Tbsp. butter
- 7 Tbsp. olive oil
- 3 Tbsp. On The Road Eats Blackened Seasoning
Blackened Ribeye Recipe
1. Peel the large baker potato.
2. Take a Mandolin and slice the baker into thin strips…
…..Almost potato chip size and put them into a bowl of water. This will keep them from turning brown.
3. In a non stick sautè pan heat 1/2 Tbsp. butter over med high heat.
4. Layer the potato slices evenly all the way around the bottom of the sautè pan. You should use a quarter of the potato for each crisp, as we will yield a total of 4 potato crisps. Should cook about 4-5 minutes or until browned.
5. While the potato is sautèing, take one sprig of Rosemary and pick off the green leaves. Chop the Rosemary until fine.
6. Add the 1/2 Tbsp. of butter to the top of the uncooked side of the potato, sprinkle a pinch or two of Rosemary and a sprinkle of salt and pepper and flip.
7. Cook for an additional 4 – 5 minutes until golden brown. Salt & pepper to taste. Repeat this to make a total of 4 potato crisps. Set aside.
Blackened Ribeye
8. Add 1 tsp of olive oil to the Rib-eye and rub into the meat.
9. Sprinkle the On The Road Eats Blackened Seasoning all over the Rib-eye until fully covered. Repeat this for the other side of the Rib-eye.
Blackened Ribeye Recipe
10. In an oven safe sautè pan, add 3 Tbsp. of olive oil over med high heat.
11. Sautè the Ribeye for 3-4 minutes until the meat is seared, flip and repeat for the other side. Pull out and set aside. Repeat this step for the 2nd Rib-eye.
12. Set your oven to 375 degrees and finish cooking until preferred temperature. Med Rare is my choice, but you will love this no matter how it’s cooked. When almost finished, pull from the oven and let the Rib-eye rest for at least 5 minutes.
13. Plate – Put one or two of the Rosemary potato crisps on a plate. Slice your Rib-eye and add over the potato crisp. Garnish with Garlic butter and half a sprig of Rosemary.
Blackened Ribeye Recipe
Enjoy this dish with a glass of your favorite wine or favorite beverage and thank me later!
Chef Reilly’s 5 Spoon Review:
Food – 4 Spoons
Ambiance – 4 Spoons
Service – 4 Spoons
Taste – 4 Spoons
Chef Reilly’s F.A.S.T. Review total average: 4 spoons! A MUST TRY, It’s Finger Lickin Good!
Another Gem and award winning recipe brought to you by
On The Road Eats, LLC
On The Road Eats & The F.A.S.T. Review with Chef Greg Reilly
See Ya On The Road ~ Chef Greg Reilly
