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Blackened Ribeye with Blood Orange Reduction & Firecracker Potatoes
"A thick-cut ribeye, seared and blackened until the crust crackles with smoky paprika, cayenne, and crushed black pepper—because this beef is real. It’s sliced dramatically, revealing the rare center (still bleeding, like your trust) and drizzled with a fierce red wine and blood orange reduction: tart, bold, and bitter-sweet in all the best ways.On the side: Firecracker potatoes—crispy smashed fingerlings tossed in chili oil, sea salt, and smoked paprika—little explosions of heat with each bite.Garnished with charred rosemary and served on a matte slate slab, with a single jagged edible gold shard stabbed into the steak like a final “you’ll regret this.”Optional pairing: a blackberry and activated charcoal mocktail, rimmed with chili-salt and served in a smoky glass—dark, dangerous, and impossible to forget."
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A thick-cut ribeye seared to smoky perfection with paprika, cayenne, and black pepper, sliced to reveal a rare, bleeding center. Drizzled with a bold red wine and blood orange reduction, this dish balances tart and bittersweet flavors. Accompanied by crispy smashed fingerling potatoes tossed in chili oil and smoked paprika. Garnished with charred rosemary and an edible gold shard for a fierce finish.
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1/27/2024Regional-G
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