Mushroom-Crusted Prime Ribeye Recipe

Clove at First Sight

Garlic is a magical ingredient. In addition to its delicious taste and intoxicating smell, garlic has a variety of health benefits and medicinal properties. It packs a lot of power for such a small plant! Garlic is a staple in any kitchen, as you’ll see in the following recipes. Here, local chefs share their favorite garlicky dishes and tips for cooking with the beloved aromatic. 

Photography by Rich Smith

Wine Down Bistro

 

Wilbur Cox Jr., executive chef at wine down bistro

 

“I love cooking with garlic because it is one of the most versatile ingredients in the kitchen. From confit to fermentation, its uses are only limited by one’s own creativity.” – Wilbur Cox Jr., Executive Chef

 

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For House Fermented Black Garlic:

Ingredients
  • 1 head of garlic 
  • 4 cups water
  • Salt, to taste
Directions

Place one head of garlic in a vacuum bag and seal on high until all air is removed. (If you do not have a vacuum sealer, a gallon Ziploc bag will also work.) Place this bag in a fermentation chamber at 140° and ferment for 2 months or until the garlic has turned completely black. (It should smell like soy sauce and have a sweet aroma.) When fermentation is complete, remove the black garlic cloves from the skins. Place these cloves in a pot and cover with 4 cups of water. Simmer until the garlic is super soft. Place this mixture into a high-powered blender and blend until super smooth. Season to taste with salt and reserve this mixture for later in the recipe.

 

For Garlic Pickled Okra:

Ingredients
  • 6 pieces of okra
  • 2 cups apple cider vinegar
  • 1 cup water
  • ½ cup sugar
  • 1 head of garlic
Directions

Place okra in a Mason jar. In a sauce pot, bring apple cider vinegar, water, sugar, and a head of garlic (sliced horizontally to expose the cloves) to a boil and pour over the okra in the jar. Seal with a lid. Let stand at room temperature for at least 3 days. 

 

For Mushroom Crust:

Ingredients
  • 4 oz. lion’s mane mushrooms
Directions

Dry lion’s mane mushrooms in the dehydrator until dry and brittle. Place the dried mushrooms into a high-powered blender and blend until the mushrooms are powder.

 

For Popcorn Purée:

Ingredients
  • 4 oz. oil
  • 1 cup popcorn kernels
  • 4 cups water
  • 4 oz. butter
Directions

In a pot with a lid, add oil to coat the bottom. Turn to high heat and add popcorn kernels. Add lid and shake vigorously. Pop the popcorn until no kernels remain. Add water to the pot and boil popcorn until the starch is completely gelled and soft. Strain mixture through a fine-meshed sieve and let it hang in the sieve to remove as much water as possible. Take the popcorn mixture and push through a tamis or strainer. Look for the soft popcorn to go through the sieve, not any kernels. Finish by adding butter and season to taste.

 

For Mushroom-Crusted Prime Ribeye: 

Ingredients
  • 1 (12 oz.) prime-grade ribeye
  • Salt and pepper, to taste
  • Mushroom crust
  • 4 oz. oil
  • Popcorn purée
  • 4 oz. butter
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1 sprig thyme 
  • Pinch of Maldon salt
Directions

Bring your ribeye up to room temperature on a plate. (This will ensure even cooking of your steak.) Once at room temperature, season heavily with salt and pepper and dip into the dried mushroom crust. Coat evenly on both sides. Meanwhile, heat a cast-iron pan on high until it begins to smoke. Add oil, then begin to cook steak starting with the fat cap side down to help render out the fat. Once fat cap is rendered and caramelized, flip it to the other side and cook it until caramelized. Flip the steak over, add the remaining mushrooms, and roast the pan in the oven until the internal temperature of the steak is 120° (roughly mid-rare). Meanwhile, in a small sauce pot, warm the popcorn purée. Remove the steak from the oven, place back on the burner over high heat, and add the butter, garlic cloves, and sprigs of rosemary and thyme. Allow the butter to brown in the pan and tilt pan toward yourself at a 45-degree angle. Baste the steak and mushrooms in the garlic- and herb-infused brown butter. Remove the steak and mushrooms from the pan and allow the meat to rest for roughly 5 minutes, preferably on a resting rack. While the steak is resting, remove the okra and garlic from Mason jar and slice the okra long ways to expose the seeds. Remove some of the pickled garlic from the skins as well. Add ribeye to the plate. Drop dollops of the black garlic mixture on the plate and top with okra. Finish with an optional sprinkle of Maldon salt over everything.

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Mushroom Crusted Prime Ribeye from Wine Down Bistro

Mushroom-Crusted Prime Ribeye

Wine Down Bistro
Course Main Course, Side Dish
Cuisine American

Equipment

  • Vacuum Sealer (If you do not have a vacuum sealer, a gallon Ziploc bag will also work.)
  • Fermentation Chamber
  • Mason Jar
  • Dehydrator
  • High-Powered Blender
  • Fine-Meshed Sieve
  • Tamis or Strainer

Ingredients
  

For House Fermented Black Garlic:

  • 1 head of garlic
  • 4 cups water
  • Salt, to taste

For Garlic Pickled Okra:

  • 6 pieces of okra
  • 2 cups apple cider vinegar
  • 1 cup water
  • ½ cup sugar
  • 1 head of garlic

For Mushroom Crust:

  • 4 oz. lion's mane mushrooms

For Popcorn Purée:

  • 4 oz. oil
  • 1 cup popcorn kernels
  • 4 cups water
  • 4 oz. butter

For Mushroom-Crusted Prime Ribeye:

  • 1 prime-grade ribeye (12 oz.)
  • Salt and pepper, to taste
  • Mushroom Crust
  • 4 oz. oil
  • Popcorn purée
  • 4 oz. butter
  • 3 garlic cloves
  • 1 sprig rosemary
  • 1 spirg thyme
  • Pinch of Maldon salt

Instructions
 

For House Fermented Black Garlic:

  • Place one head of garlic in a vacuum bag and seal on high until all air is removed. (If you do not have a vacuum sealer, a gallon Ziploc bag will also work.)
  • Place this bag in a fermentation chamber at 140° and ferment for 2 months or until the garlic has turned completely black. (It should smell like soy sauce and have a sweet aroma.)
  • When fermentation is complete, remove the black garlic cloves from the skins. Place these cloves in a pot and cover with 4 cups of water.
  • Simmer until the garlic is super soft. Place this mixture into a high-powered blender and blend until super smooth.
  • Season to taste with salt and reserve this mixture for later in the recipe.

For Garlic Pickled Okra:

  • Place okra in a Mason jar.
  • In a sauce pot, bring apple cider vinegar, water, sugar, and a head of garlic (sliced horizontally to expose the cloves) to a boil and pour over the okra in the jar.
  • Seal with a lid. Let stand at room temperature for at least 3 days. 

For Mushroom Crust:

  • Dry lion’s mane mushrooms in the dehydrator until dry and brittle.
  • Place the dried mushrooms into a high-powered blender and blend until the mushrooms are powder.

For Popcorn Purée:

  • In a pot with a lid, add oil to coat the bottom. Turn to high heat and add popcorn kernels. Add lid and shake vigorously.
  • Pop the popcorn until no kernels remain.
  • Add water to the pot and boil popcorn until the starch is completely gelled and soft.
  • Strain mixture through a fine-meshed sieve and let it hang in the sieve to remove as much water as possible.
  • Take the popcorn mixture and push through a tamis or strainer. Look for the soft popcorn to go through the sieve, not any kernels.
  • Finish by adding butter and season to taste.

For Mushroom-Crusted Prime Ribeye:

  • Bring your ribeye up to room temperature on a plate. (This will ensure even cooking of your steak.)
  • Once at room temperature, season heavily with salt and pepper and dip into the dried mushroom crust. Coat evenly on both sides.
  • Meanwhile, heat a cast-iron pan on high until it begins to smoke. Add oil, then begin to cook steak starting with the fat cap side down to help render out the fat.
  • Once fat cap is rendered and caramelized, flip it to the other side and cook it until caramelized. Flip the steak over, add the remaining mushrooms, and roast the pan in the oven until the internal temperature of the steak is 120° (roughly mid-rare).
  • Meanwhile, in a small sauce pot, warm the popcorn purée. Remove the steak from the oven, place back on the burner over high heat, and add the butter, garlic cloves, and sprigs of rosemary and thyme.
  • Allow the butter to brown in the pan and tilt pan toward yourself at a 45-degree angle. Baste the steak and mushrooms in the garlic- and herb-infused brown butter.
  • Remove the steak and mushrooms from the pan and allow the meat to rest for roughly 5 minutes, preferably on a resting rack.
  • While the steak is resting, remove the okra and garlic from Mason jar and slice the okra long ways to expose the seeds. Remove some of the pickled garlic from the skins as well.
  • Add ribeye to the plate. Drop dollops of the black garlic mixture on the plate and top with okra. Finish with an optional sprinkle of Maldon salt over everything.
Keyword garlic, mushrooms, okra, prime ribeye
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