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Black Truffle Encrusted Iberico Ribeye Rack
From our Sabatino x Chefs Roll recipe competition. Recipe by Chef Ryan Kirby.
Ingredients
Activated charcoal
Truffle salt
Granulated onion
Granulated garlic
Chili powder
Cauliflower risotto
Riced cauliflower
Heavy cream
Grated raw milk Marieke Gouda
Truffle oil
Coarse ground pepper
Butter
Chicken stock
Garlic
Diced shallots
Method
- French the Iberico ribeye rack, then coat with whole grain mustard to act as a binder. Season generously with Black Truffle Rub and roast at 400°F until the internal temperature reaches 140°F. Let the meat rest before slicing into steaks.
- Sauté the shallots and garlic until fragrant. Add the riced cauliflower and cook until the moisture has released. Stir in the cream, butter, stock, and seasonings, then fold in the grated Gouda until melted and creamy.
- Finish the cauliflower risotto with a drizzle of truffle oil, truffle zest, sliced black truffles, broccoli microgreens, and a touch of truffle salt. Top with the sliced Iberico ribeye and finish with a drizzle of Calabrian Truffle Crunch.
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