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Garlic Pepper Ribeye With Belgian Fries
Garlic Pepper Ribeye With Belgian Fries

This steak recipe takes bold flavor to new heights with a black garlic glaze made from Knorr Demi Glace, black garlic puree and double umami soy sauce. A crust of cacao nibs and pink peppercorn adds unexpected texture and a hint of heat. Rich, complex, and indulgent, it’s a dish that offers both surprise and delight.

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Ingredients

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Chế Biến Bít Tết

  • Ribeye 2500.0 g
  • Cashew nuts 250.0 g
  • Garlic 80.0 g
  • Ground pepper 30.0 g
  • Kaffir lime leaf 3.0 pc

Sốt Đậm Đà

Trang Trí

  • Potatoes

This steak recipe takes bold flavor to new heights with a black garlic glaze made from Knorr Demi Glace, black garlic puree and double umami soy sauce. A crust of cacao nibs and pink peppercorn adds unexpected texture and a hint of heat. Rich, complex, and indulgent, it’s a dish that offers both surprise and delight.

...

Preparation

  1. Chế Biến Bít Tết

    • Sear the ribeye on both sides until golden brown. 
    • Toast the cashew nuts and chop coarse. 
    • Mix with the rest of the ingredients. 
    • Place on top of the ribeye. 

  2. Sốt Đậm Đà

    • Fry the garlic in a sauce pan. 
    • Add the coarse black pepper. 
    • Add the oyster sauce, soy sauce, fish sauce and palm sugar. 
    • Add the Knorr Demi Glace and simmer for 5 minutes. 
    • Add the lime juice and the chopped cilantro stems to it. 
    • Finish before serving with the crispy chili oil. 
    • Add binding if needed. 
    • Serve the sliced ribeye on top of the fries and drizzle with the sauce. 
    • Drizzle with some Mayonnaise.

  3. Trang Trí

    • Top with crispy shallots, cilantro.