my lavender blues

January 22, 2024

Pickled Ribeye with Horsey Mayo

Thank the LARD the holidays are over. Even though I barely participated this year socially because I was a true scrooge mcduck, I’m so *grateful* it’s come and gone. Woo wee. January is for being selfish and I’m LIVING for everything being about me (again) 🙂

Anyone else? Or am I the only asshole out there?

Unfortunately, probably the latter. But it’s okay. I’ll survive.


Pickled Ribeye with Horsey Mayo


TRULY THIS RECIPE IS SO EASY. And very strange. Or different. But we like different. Different can be fun. And only make this if you like pickles. Why? Because you can definitely tastes notes of pickles in the steak, it isn’t SUPER strong but it’s strong enough that if you hated pickles you wouldn’t like this. You’ve been warned.

A plus to the pickle juice is that it REALLY tenderizes the meat. Truly it’s like butter when you bite into it. I’m obsessed.

Maybe its pickle juice, or maybe it’s Maybelline.


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
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
  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

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