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Rib Steak

Barberian's Steak House Rib Steak
PREP TIME
15 min
COOK TIME
1h
YIELDS
2 servings

Barberian’s Steak House in Toronto is an institution. Known as one of the richest cuts of meat, the rib steak marbling melts when cooked, resulting in a buttery flavour that’s definitely to-die-for.

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Ingredients

Rib Steak

2 16
oz dry-aged rib steak
2
ounce Barberian’s steak spice, or preferred steak spice
Thyme, for garnish

Baked Potato

2
PEI baking potatoes
1
cup sour cream
1
tbsp (15 mL) chives
2
tbsp (30 mL) bacon, crumbled
4
tbsp (60 mL) feta cheese, crumbled

Sautéed Mushrooms

½
lb(s) button mushrooms
Salt, to taste
½
cup (125 mL) white wine
2
tbsp (30 mL) butter
1
tbsp (30 mL) parsley, minced

Brussels Sprouts

½
lb(s) Brussels sprouts
1
tbsp (15 mL) hot sauce
1
tbsp (15 mL) lemon juice
Salt, to taste
Salt, to taste
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Directions

Step 1

Apply steak seasoning to dry-aged rib steak & massage into the meat. The steak should sit for up to five minutes so that the seasoning adheres during cooking.

Step 2

Grill the seasoned steak at 500°F for roughly 7 minutes on a hot charcoal grill. Flip several times to ensure even cooking and to achieve an even brown crust.

Step 3

Remove steak from the grill and let is sit for about three to five minutes.

Step 4

Bake whole potatoes in an oven at 400°F for 1 hour.

Step 5

Once cooked, slice potatoes in half and garnish with sour cream, chives, bacon bits, and crumbled feta cheese.

Step 6

Add ½ lb of mushrooms and butter to a pan and sauté over medium heat until medium brown.

Step 7

Add white wine and continue to sauté mushroom until the liquid has evaporated. Season with salt, pepper and parsley.

Step 8

Cut ½ lb of Brussels sprouts in half, lengthwise then roast in oven until well browned and crisp.

Step 9

Transfer to mixing bowl and toss with 1 Tbsp of hot sauce and 1 Tbsp lemon juice. Season with salt and serve.

Step 10

Plate the reserved steak, baked potato, button mushrooms, and Brussels sprouts. Garnish plate with fresh thyme.

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