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Orders may be slightly delayed for the next few days as we upgrade our
systems to better serve you
Orders may be slightly delayed for the next few days as we upgrade our
systems to better serve you
Orders may be slightly delayed for the next few days as we upgrade our
systems to better serve you
Orders may be slightly delayed for the next few days as we upgrade our
systems to better serve you
Jason Smith
Category
TonTon® Recipe
Servings
1
Prep Time
2 hours 5 minutes
Cook Time
20 minutes
This is a delicious dish especially when served with sweet potatoes, fresh arugula and pickled red onions.
1 Ribeye steak
1 medium sized sweet potato
1 Tbsp honey
1 tsp Texas Pete hot sauce
4 Tbsp canola oil
1 red onion sliced
1 cup sugar
¾ quart white vinegar
½ Cup water
5 fresh oregano sprigs and
5 fresh thyme sprigs
2Cups of fresh arugula
1/4 cup TonTon® Kobe Sauce
Bring 4 - 6 quarts of water to a boil
Rinse sweet potato and cut into 4 wedges and boil until tender, approx. 20 min
Heat canola oil in skillet over medium – high heat
Add cooked sweet potato to skillet and fry in hot oil until golden brown – approx. 5 mins
Combine honey and Texas Pete hot sauce
Drizzle with hot honey to taste
Brush both sides of the steak with TonTon Kobe sauce
Sear steak in a ripping hot cast iron pan and cook to desired doneness. 2 min a side for rare, 4 min a side for medium rare, 6 min a side for medium. Or cook to desired temperature, 115-120 rare, 120-125 medium rare, 125-130 medium, 130-135 medium well. Keep in mind that the steak will continue to cook once you pull it off the pan and let it rest
Combine all ingredients except for onions (sugar – oregano/thyme sprigs) in a pot. Bring to a boil and pour on top of raw red onions
Onions are ready when they take on a pinkish hue 1 approx. 1-2 hours
To serve:
-Place arugula on bottom of plate
-Place sweet potatoes in a stack on the side of the plate
-Serve steak on top of arugula and potatoes
-Garnish with pickled onions