Skip to primary navigation Skip to main content

Recipe: Ribeye steak with pineapple blue cheese salad, from 'Le Pigeon'

By Andrew Z. Galarneau

Here's a relatively simple recipe from Le Pigeon: Cooking at the Dirty Bird, featured in today's Buffalo News.

Rib eye, Pineapple, Blue Cheese 

Every year Gabriel and Andy do a dinner at the Steamboat Inn on the Umpqua River in Southern Oregon. On the drive down, the two families always stop at Red Robin in Roseburg for a Banzai Burger. This steak fulfills that need for a Hawaiian-inspired burger without having to endure the boring scenery on Interstate 5.

This big ol’ steak is meant to serve two, but if you eat it by yourself, you wouldn’t be the first person to do so. {Serves 2}

1 large boneless rib eye, about 11⁄2 pounds (680 g)

1⁄4 cup (60 ml) soy sauce

Neutral oil for searing

1 tablespoon unsalted butter

Pineapple Salad

1⁄4 cup (10 g) fresh flat-leaf parsley

1⁄2 cup (60 g) crumbled blue cheese

1⁄2 cup (60 g) spring onions or sweet onions, thinly sliced

2 slices of pineapple, cored and cut into chunks 1⁄4 inch (6 mm) thick

1 tablespoon good-quality balsamic vinegar

1 tablespoon good-quality olive oil (see sidebar on page 105)

A squeeze of fresh lemon juice

Maldon flake salt

1.             In a baking dish, combine the rib eye and soy sauce and turn to coat. Marinate at room temperature for 2 hours.

2.             About 20 minutes before you start to cook the steak, make the salad. In a large bowl, toss together the parsley, blue cheese, onions, pineapple, balsamic vinegar, olive oil, lemon juice, and Maldon salt to taste and set aside.

3.             Preheat the oven to 400°F (200°C).

4.             In a cast-iron pan over very high heat, heat a thin film of oil until smoking. Dry the steak with a paper towel and carefully transfer the steak to the pan (the soy sauce will make it spit). Cook for 4 minutes on the first side. Flip the steak and place the pat of butter on top. Cook for another minute, then transfer to the oven for 3 minutes. Remove from the oven, let rest for 8 minutes, and serve with the pineapple salad and semolina onion rings on top or on the side.

(Reprinted with permission from Le Pigeon by Gabriel Rucker & Meredith Erickson, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.)

 

tagged

Food and Drink
comments powered by Disqus