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Riingo’s Grilled Rib Eye with Onion Chutney

For more information about Riingo’s, click here.

Courtesy of “Food Arts” Magazine, May 2004 issue

Serves: Four for Main Course

For the Rib Eye Steaks

Ingredients: ½ cup fresh Asian pear juice; 1 tbsp garlic, minced; 1 tbsp fresh ginger, peeled and minced; ½ cup light sesame oil; 1 cup low sodium soy sauce; 1 tbsp wildflower honey; ½ tbsp red pepper flakes; ½ cup ABC soy sauce (see note below); 1 2 ½ lb rib eye steak, trimmed and cut into 4 pieces
Method: Mix all ingredients except rib eye steaks in nonreactive bowl; stir; add rib eye steaks; marinate 4 hours.; Place rib eye steaks on a platter; reserve.; Reduce marinade in nonreactive saucepan by 50 percent; remove from heat; reserve.

For the Red Wine Sauce

Ingredients: 2 tbsp unsalted butter; 1/4 cup carrot, peeled and diced; 1/4 cup celery, diced; ½ cup Spanish onion, diced; ½ head garlic; 2 cups red wine; 1 qt. veal stock; 3 drops Minus 8 vinegar
Method: Heat butter in a saucepan set over medium-high heat; add carrot, celery, onion, and garlic; cook until caramelized.; Add wine; reduce by 90 percent.; Add stock; reduce by 70 percent; remove from heat; season with vinegar; strain through fine chinois; reserve (keep warm).

For the Onion Chutney

Ingredients: 8 tbsp unsalted butter; 4 cups Spanish onion, sliced; 1 cup Spanish onion, roughly chopped; ½ cup garlic confit; 1 tbsp garlic cloves, blanched and glazed in honey; 4 tbsp bone marrow, poached and minced; 1 tbsp scallion, minced; 1 tbsp onion seeds; salt; black pepper, freshly ground
Method: Heat 4 tbsp butter in large nonreactive skillet set over medium-high heat; add onion slices; cook until caramelized; remove from heat; place in a blender; purée; reserve.; Heat remaining 4 tbsp butter in nonreactive skillet set over medium heat; add chopped onion; cook until softened; remove from heat.; Mix onion purée, chopped onion, garlic confit, and garlic cloves in nonreactive bowl; fold in 1 cup reserved red wine sauce, bone marrow; scallion, and onion seeds; season; reserve.

Assembly

Ingredients: 1 Asian pear, peeled, seeded, and cut into bâtons salt; 4 pieces bone marrow, poached
Method: Heat a grill.; Heat oven to 450°F.; Heat a skillet set over high heat; season pear bâtons; cook until caramelized on all sides; remove from skillet; reserve.; Remove rib eye steaks form marinade; reserve marinade; grill rib eye steaks 4 minutes on each side; remove from grill; let rest 10 minutes.; Place rib eye steaks on sizzle platters; heat in oven 1 ½ minutes; remove from oven; baste with marinade; reserve.; To serve, halve each rib eye steak; place 2 tbsp onion chutney at one end of each plate; top with 1 half rib eye steak; place other half at other end of plate; top with 3 pear batons and 1 piece bone marrow; spoon red wine sauce around.

Scale‑up: Can be scaled up in direct proportion
Food Arts Note: ABC soy sauce is the brand name of an Indonesian soy sauce made from palm sugar, water, soy beans, and wheat. It can be found in Asian markets

Minus 8 wine vinegar