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.
ingredients
Rib Steak
Baked Potato
Sautéed Mushrooms
Brussels Sprouts
directions
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.
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.
Remove steak from the grill and let is sit for about three to five minutes.
Bake whole potatoes in an oven at 400°F for 1 hour.
Once cooked, slice potatoes in half and garnish with sour cream, chives, bacon bits, and crumbled feta cheese.
Add ½ lb of mushrooms and butter to a pan and sauté over medium heat until medium brown.
Add white wine and continue to sauté mushroom until the liquid has evaporated. Season with salt, pepper and parsley.
Cut ½ lb of Brussels sprouts in half, lengthwise then roast in oven until well browned and crisp.
Transfer to mixing bowl and toss with 1 Tbsp of hot sauce and 1 Tbsp lemon juice. Season with salt and serve.
Plate the reserved steak, baked potato, button mushrooms, and Brussels sprouts. Garnish plate with fresh thyme.