Pickled Ribeye with Horsey Mayo
 
Ingredients
Steak:
  • 2 bone in ribeye
  • 1 cup kosher pickle juice (or about 1 large jar)
  • 2 tbsp butter
Shallots:
  • 3 shallots, finely sliced
  • 3 cloves garlic, smashed
  • 2 tbsp apple cider vinegar
  • 2 tsp olive oil
  • salt to taste
Horseradish Mayo:
  • 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
Instructions
  1. Pat the steaks with a paper towel to dry and place into a large container or ziplock bag
  2. Pour enough pickle juice over steaks to submerge (about halfway) and refrigerate for 2-4 hours.
  3. When ready to cook: remove steaks from fridge and rest for 30 minutes at room temp
  4. Preheat oven to 350
  5. Once steaks have rested, heat 2 tbsp of butter in a cast iron (ideal) skillet
  6. Once pan is hot but not smoking cook steaks in butter, 2 minutes per side
  7. While steaks are cooking combine shallots, garlic, apple cider vinegar, sugar salt and olive oil in a small bowl.
  8. Add shallot mixture to cast iron skillet that is cooking steaks.
  9. 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)
  10. 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
  11. Once steak is cooked remove from pan, tent with foil and rest on a cutting board for 10 minutes before cutting in
  12. Voila
Recipe by My Lavender Blues at https://mylavenderblues.com/pickled-ribeye-with-horsey-mayo/