Seared Ribeye Steak

Prep Time 2 20

Cook Time 35

Servings

Calories 709kcal

Ingredients

Chocolate Mousse:

4 ounces Semisweet chocolate chips chopped
2 TBSP Unsalted butter
2 TBSP Granulated sugar
1 tsp Vanilla extract
1 cup Heavy cream

Mashed Potatoes:

4 medium Potatoes about 1/2 lb per portion
1/4 cup Milk
2 TBSP Butter

Seasoning

Salt
Black pepper

Steak:

2 Ribeye steak (about 8 ounces each)
2 TBSP Vegetable oil
2 TBSP Butter
2 cloves Garlic minced
Fresh herbs (optional, such as rosemary or thyme)
Lingonberry sauce (for serving)
2 slices Crusty bread

Green Beans:

1/2 pound Green beans trimmed
2 TBSP Butter
2 cloves Garlic minced

Sparkling Water

24 oz Sparkling water cold
8 slices Lemon

US Customary - Metric

Instructions

Chocolate Mousse: In a heatproof bowl, combine the chopped chocolate and butter. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the chocolate and butter until melted and smooth. Remove from heat. Add the granulated sugar and vanilla extract to the melted chocolate mixture. Stir until well combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the chocolate mixture (save some whipped cream for topping optional) until no streaks remain. Divide the mousse into serving glasses or bowls. Refrigerate for at least 2 hours or until set.
Prep the ingredients per the instructions above.
Mashed Potatoes: Peel the potatoes and cut them into chunks. Place them in a large pot with enough water to cover them. Bring the pot to a boil over medium-high heat. Cook the potatoes until tender when pierced with a fork, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the milk and butter. Mash the potatoes using a potato masher until smooth and creamy. Season with salt and pepper to taste. Keep warm.
Steak: Preheat a grill over medium heat. Season the steaks generously with salt and pepper on both sides. Drizzle the vegetable oil over the steaks and rub it in.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and fresh herbs if using. Cook for 1-2 minutes until fragrant.
Place the steaks on the hot grill. Cook on both sides to your desired temperature (see below) using a thermometer. Set aside to rest for 5 minutes. Brush them with the garlic herb butter before slicing.
Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the green beans to the skillet and toss them in the garlic butter mixture. Cook for an additional 2-3 minutes until heated through.
Toast the bread. Spread with butter if desired.
Serve the steak with mashed potatoes, green beans, lingonberry jam, breadand sparkling water. Enjoy with chocolate mousse topped with whipped cream for dessert.

Notes

Steak Internal Temperatures:

Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition