- Clean and trim the ribeye and portion to desired thickness.
- In a hot sauté pan, add the canola oil to the pan, bring to a medium temperature.
- Season the ribeye with salt and cracked black pepper on both sides.
- Sear the ribeye on both sides until even brown color is achieved.
- Add the butter in top of the meat and place in the oven at 350 degrees. Recommended an internal temperature of 118-120 degrees.
- Take out of the oven and baste the meat with the browned butter in the pan.
- Let rest for 5-9 minutes before serving.
Fried Brussels Sprouts
- Fill a pot of table top fryer with canola oil, 1/2 of way full.
- With a candy thermometer attached to the pot, bring the oil to 325 degrees.
- Trim the bottom of the brussels sprouts off and cut in half.
- With a slotted spoon, drop 3-5 half pieces in the oil to fry until golden brown (please be careful, they will pop and splatter).
- Once you have the color desired take out and drain on a paper towel. Season with s/p.
- Place shallots, parsley, mustard, and vinegar in a mixing bowl.
- Slowly whisk in olive oil.
- Whisk in honey.
- Season, add cracked black pepper.
- Pour over fried brussels sprouts.
- Cut whole bacon in to 1/2 inch cubes or strip.
- Place in sauté pan over medium heat to render the fat out.
- Cool until slightly crispy, take out with a slotted spoon and drain the fat.
- Sprinkle over fried brussels sprouts.
Recipe created exclusively for 1855 Black Angus beef by Chef Sean Leone
Recipe photography provided by Tim Turner