Steakhouse Stack Sp5
Elevate your dinner table to gourmet heights with the Steakhouse Stack Sp5, a showstopping dish that layers classic steakhouse flavors into a single, indulgent stack. Perfectly seared ribeye steak takes center stage, layered atop creamy mashed potatoes infused with butter and heavy cream, and crowned with sautéed mushrooms, charred asparagus, and a luscious red wine reduction sauce. This recipe combines luxury and comfort, with its stunning presentation and harmonious blend of textures and flavors. Ideal for a romantic night in or an elegant dinner party centerpiece, this 2-serving recipe is as satisfying as it is impressive. Treat yourself to a restaurant-quality experience right in your own kitchen!
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Recipe Information
Ingredients
- 2 12 oz steaks Ribeye steak
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1 cup, sliced Mushrooms (cremini or button)
- 3 cloves, minced Garlic
- 12 spears, trimmed Asparagus
- 0.5 cup Red wine
- 0.5 cup Beef stock
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1 teaspoon Water
Instructions
Season ribeye steaks generously with 1 teaspoon of salt and black pepper. Let them rest at room temperature for 15 minutes.
Peel and chop the russet potatoes into even chunks. Boil them in a pot of salted water for 15-20 minutes or until fork-tender.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the ribeye steaks for 3-4 minutes on each side for medium-rare or until desired doneness. Remove from skillet and let rest under foil.
Using the same skillet, add another tablespoon of olive oil and sauté the mushrooms for 5-6 minutes until browned. Add minced garlic and cook for an additional minute. Remove from skillet and set aside.
Blanch the asparagus in boiling salted water for 2 minutes, then transfer to an ice bath to maintain their color. Drain and pat dry. Grill the asparagus in the skillet until lightly charred, about 2-3 minutes.
In a small saucepan, combine red wine, beef stock, and sugar. Bring to a simmer over medium heat and reduce the liquid by half, about 5-7 minutes. Mix cornstarch and water to make a slurry, then add it to the sauce, whisking until thickened. Remove from heat.
Drain the cooked potatoes and mash them with unsalted butter, heavy cream, and the remaining teaspoon of salt. Adjust seasoning as needed.
To assemble, create a layered stack starting with mashed potatoes as the base, followed by sautéed mushrooms, the ribeye steak, and grilled asparagus on top. Drizzle generously with the red wine reduction sauce.
Serve immediately and enjoy your Steakhouse Stack Sp5!
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 7778 mg | 338% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 15.3 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5671 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
