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Recipes|Featured Main

Seared Ribeye with Kimchi Potato Rosti

Seared Ribeye with Kimchi Potato Rosti

Difficulty Level: Intermediate
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT60M
    30 Minutes
  • Yield:
    2 Servings
The Face the Heat competition at our Bellevue store brought some serious fun and amazing eats by our local chef contestants. This incredible recipe by chef Tanner impressed our judges for its unbeatable flavor and surprising ingredients.
Ingredients
  • For the steak:
  • 1 pound ribeye steak
  • Salt and pepper
  • 2 tablespoons high heat oil
  • 2 tablespoons beef tallow
  • 1 teaspoon white miso paste
  • 2 cloves garlic
  • 2 sprigs thyme
  • 1 tablespoon sliced chives
  • 1 teaspoon sesame seeds
  • Kimchi Potato Rosti:
  • ½ cup kimchi (your favorite)
  • 1 (16 ounces) bag shredded potatoes
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon mushroom/umami powder
  • 2 tablespoons butter, divided
  • 2 tablespoons beef tallow, divided
  • ¼ cup thinly sliced green onions
  • For the steak:
  • 453.59g ribeye steak
  • Salt and pepper
  • 25.56g high heat oil
  • 25.56g beef tallow
  • 4.26g white miso paste
  • 2 cloves garlic
  • 2 sprigs thyme
  • 12.78g sliced chives
  • 4.26g sesame seeds
  • Kimchi Potato Rosti:
  • 118.29ml kimchi (your favorite)
  • 1 (453.59g) bag shredded potatoes
  • 12.78g salt
  • 4.26g pepper
  • 12.78g mushroom/umami powder
  • 25.56g butter, divided
  • 25.56g beef tallow, divided
  • 59.15ml thinly sliced green onions

The Face the Heat competition at our Bellevue store brought some serious fun and amazing eats by our local chef contestants. This incredible recipe by chef Tanner impressed our judges for its unbeatable flavor and surprising ingredients.

Preparation
STEP 1

Remove your ribeye from the refrigerator and bring to room temperature for 30 minutes prior to using for more even cooking.

STEP 2

Preheat oven to 400°F.

STEP 3

Pat your steak dry with paper towels. Season with salt and pepper 5 minutes before cooking.

STEP 4

Heat oil in a heavy bottom pan oven safe pan to medium high heat. Add your steak and sear on each side for 3-4 minutes.

STEP 5

Add tallow, miso, garlic, and thyme to pan. Transfer to preheated oven and roast for 4 minutes or until an internal temperature of 135°F. Remove the steak from the pan and rest on a cooling rack for 6 minutes to retain moisture. Save the excess fat and juices in the pan as this will become your pan sauce.

STEP 6

While steak is cooking, remove the kimchi and strain well. Also, wring out shredded potatoes in a clean kitchen towel to remove any excess moisture.

STEP 7

In a large mixing bowl fold together the potatoes and kimchi with the salt, pepper and mushroom powder.

STEP 8

Heat a large nonstick skillet to medium heat. Add 1 tablespoon each of butter and tallow then add potato mixture in an even layer. Cook for 5-7 minutes or until golden brown. Flip and add remaining tablespoon of butter and tallow and cook for another 5 or so minutes or until golden and crisp.

STEP 9

Heat the pan sauce up over medium high heat for 1 minute and whisk to emulsify. Add chives and sesame seeds and remove from heat.

STEP 10

To plate, cut potatoes into quarters and place one piece in the center of each plate. Cut ribeye against the grain and divide on top of potatoes. Garnish with pan sauce and green onions.

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