Pickled Ribeye with Horsey Mayo
- 2 bone in ribeye
- 1 cup kosher pickle juice (or about 1 large jar)
- 2 tbsp butter
- 3 shallots, finely sliced
- 3 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 2 tsp olive oil
- salt to taste
- 4 tbsp mayo
- 1 tbsp horseradish puree (from a jar)
- 3 cloves garlic, finely chopped
- 2 tsp fresh dill, finely chopped
- Juice of one lemon
- Salt + Pepp to taste
- Pat the steaks with a paper towel to dry and place into a large container or ziplock bag
- Pour enough pickle juice over steaks to submerge (about halfway) and refrigerate for 2-4 hours.
- When ready to cook: remove steaks from fridge and rest for 30 minutes at room temp
- Preheat oven to 350
- Once steaks have rested, heat 2 tbsp of butter in a cast iron (ideal) skillet
- Once pan is hot but not smoking cook steaks in butter, 2 minutes per side
- While steaks are cooking combine shallots, garlic, apple cider vinegar, sugar salt and olive oil in a small bowl.
- Add shallot mixture to cast iron skillet that is cooking steaks.
- Place steak in oven until cooked through about 10 minutes (this should leave you with a medium rare, but use a thermometer to gauge temperature)
- While steak is in oven make your horseradish mayo. Combine mayo, horseradish, garlic, dill and lemon in a small bowl and season w salt to taste
- Once steak is cooked remove from pan, tent with foil and rest on a cutting board for 10 minutes before cutting in
- Voila
Recipe by My Lavender Blues at https://mylavenderblues.com/pickled-ribeye-with-horsey-mayo/
3.5.3226