Lunchbreak: Dry Aged Ribeye Sandwich

Midday News

Justin Diglia, Associate Chef Partner Joe’s Seafood, Prime Steak & Stone Crab

Joe’s Seafood, Prime Steak & Stone Crab

60 E. Grand Avenue (corner of Grand & Rush in River North)

https://www.joes.net/chicago/

Recipe:

Dry Aged Ribeye Sandwich

Dry Aged Ribeye, thinly sliced                        6              oz.

Sautéed Red Onions                                          2              Tbsp.

Sautéed Mushroom Mix                                ¼              cup        

Beef Broth                                                            1/3         cup

Garlic Butter                                                        2              Tbsp.

Garlic Mayo                                                         2              Tbsp.

1) Preheat oven to 350 degrees. Slice open baguette half way and add garlic butter on the inside. Heat for 2-3 minutes or until butter is melted and reserve.

2) Start with 1 tablespoon of butter to a sauté pan. Add 1/2 a thinly sliced red onion. Sauté for 3 minutes or until translucent. Season with salt & pepper and reserve.

3) Using the same pan add another 1 tablespoon of butter. Once hot add thinly slice ribeye and season with salt & pepper. Cook for 2 minutes.

4) Assemble: Smear roasted garlic mayo inside baguette. Add mushroom mix, sautéed onions, and beef to the baguette. Serve with French fries and a side of beef broth.                    


Roasted Garlic Mayo

Canola Oil                                                             2              cups

Whole Garlic Cloves                                          1              cup

Mayonnaise                                                         1              cup

Roasted Garlic                                                     ¼             cup        

1) Preheat oven to 250 degrees. In a shallow baking pan add raw garlic & canola oil. Bake for 30-40 minutes or until tender. Allow to cool in oil completely.

2) After cooled, mince garlic & add to mayo. Reserve.                          

Mushroom Mix

Button mushroom, quarters                           1/3          cup

Cremini mushroom, quarters                         1/3          cup

Shitake, halves                                                    1/3          cup

Canola Oil                                                             2              Tbsp.

S&P mix                                                                1              pinch

Brandy, let it evaporate                                   2              Tbsp.

Chicken Stock                                                      2              Tbsp.

Garlic Butter                                                        1              Tbsp.

Parsley, chopped                                                1              pinch

1) Add canola oil to sauté pan over high heat.

2) Add mushrooms to oil and allow to sear for 2-3 minutes. Once golden-brown color is achieved, toss mushrooms and season with S&P. Cook for additional 3-4 minutes.

3) Deglaze with brandy and chicken stock. Once all liquid has evaporated, mount with garlic butter and finish with chopped parsley. Check for seasoning.                        

Copyright 2022 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Popular

Latest News

More News