- Whisk the miso marinade ingredients (red miso paste, soy sauce, sugar, mirin, and black pepper) together in a small bowl. Coat the steaks evenly and refrigerate for 4 hours.
- Preheat the oven to 375 degrees.
- Bring cream, garlic, and thyme to a simmer in a medium saucepan, reduce by ¼.
- Cover and let steep the mixture for 20 minutes.
- Spray or butter a 9-inch gratin pan.
- Use a Japanese mandolin to slice the potatoes 1/8th inch thick.
- Layer half the sliced potatoes in the gratin pan, season with salt & pepper, then drizzle the truffle oil over the slices.
- Place the remaining half of the potatoes neatly over the mushrooms, season, and strain the cream over the dish.
- Let the potatoes stand for ten minutes so the cream can saturate.
- Cover with foil and bake the potatoes for 45 minutes.
- Uncover and finish for ten minutes or until golden brown.
- Sear the steaks over a wood or gas grill on both sides and cook to 130 degrees for medium rare.
- Rest the meat for 10 minutes.
- Slice the Miso Charred Ribeye and serve with the potato gratin.
- Pair with a glass of Origin and enjoy!
Fall Release 2021
•
2019 Origin
100% Cabernet Sauvignon
Miso Charred Ribeye, Yukon Gold Truffle Gratin
Recipe courtesy of Chef Jeffery Scott
Ingredients
For the Beef:
2×12 oz Prime Rib Eye Steaks
3 Tbsp Red miso paste
1 Tbsp Soy sauce
1 Tbsp Sugar
1 Tbsp Mirin
1 tsp Fresh Black Pepper
For the Gratin:
2 ½ lbs Yukon Gold Potatoes – Peeled
2 ½ cups Heavy Cream
6 Whole Garlic Cloves Peeled
6 Sprigs Fresh Thyme
2 Tbsp High Quality Truffle oil
Sea Salt
Fresh Black Pepper
WINE PAIRING FOR RIBEYE
Chef Jeffery Scott's Miso Charred Ribeye showcases a sumptuous ribeye steak, charred to perfection with miso paste, and served alongside the indulgent Yukon Gold Truffle Gratin. Embracing the gratin technique, where thinly sliced potatoes are layered with rich cream and spices before being baked, this recipe promises a luxurious dinner experience. For the ultimate wine pairing for ribeye, complement this culinary masterpiece with a glass of Origin.
Origin, a 100% Cabernet Sauvignon, stands out with its lighter and elegant profile, gracefully accompanied by bold, beautiful tannins. BENOM utilizes Old World winemaking techniques that produces wines that are soft yet characterized with structure. This makes Origin the perfect wine pairing for ribeye, as its tannins seamlessly complement the meat's texture and boldness. Additionally, the wine's dark red fruit flavors provide a harmonious contrast to the miso-infused steak and the richness of the Yukon Gold Truffle Gratin.
Whether you're planning a special occasion, hosting a dinner party, or indulging in a decadent evening at home, Chef Scott's Miso Charred Ribeye paired with Origin sets the stage for an unforgettable culinary experience. This symphony of flavors and textures promises to impress your dinner guests or provide you with the perfect moment to savor a glass of Origin.