I like to make a splash for the Oscars and often host a fun filled viewing party. Unfortunately, this year crept up on me so it’s just a low-key party for two.  Check out my Oscar-worthy ribeye shots, with truffle scented mash and a touch of chimichurri sauce. If you would like them to star at your next event, know that they are utterly delightful and easy to eat while mingling with friends.

So while my friend and I relax at home watching Oscar winning classic movies, awaiting the red carpet review and then finally the Oscars ceremony itself, we will make our way through these captivating ribeye shots and smile and applaud at their performance on our tongues!

 Ribeye Shots

Print Recipe

Ribeye Shots

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 3
Author: Viella

Ingredients

  • 6 shot glasses
  • 8-10 oz ribeye
  • 1/4 tsp coarse ground salt
  • 1/4 tsp freshly ground pepper
  • 1 tsp olive oil

Mash

  • 3 medium potatoes
  • 1/2 tsp coarse ground salt
  • Water to boil
  • 3/4 cup heavy cream or milk
  • 4 tsp unsalted butter
  • 1/2 tsp truffle butter
  • Salt to taste

Chimichurri Sauce

  • 3/4 cup olive oil
  • 1/2 cup finely chopped parsley
  • 2 cloves garlic grated
  • 1 tsp coarse ground salt
  • 1/2 tsp of red pepper flakes

Instructions

Chimichurri sauce

  • Add parsley, garlic, salt and red pepper flakes to olive, mix together and set aside

Mash

  • Peel and cut potatoes into chunks
  • Place in a medium pan and add water until potatoes are covered
  • Place pan on high heat until water begins to boil then add salt
  • Lower heat to a simmer and cover
  • Cook for approx. 10 mins until potatoes are nicely soft but still solid.
  • Once potatoes are soft drain water
  • Add heavy cream or milk, unsalted butter and truffle butter
  • Mash together until potatoes are soft and smooth, and free from lumps
  • Add salt to taste if required

Ribeye

  • Season ribeye with salt and pepper
  • Heat pan and drop in 1 tsp olive oil
  • Once oil starts to pop add ribeye to pan.
  • Cook for 4-5 minutes on each side - a little less if you prefer your ribeye rare
  • Once cooked, set aside to rest for a couple of minutes
  • Once meat is rested, slice ribeye into 1/2 inch slices
  • Spoon mash into shot glasses until each glass is 3/4 full
  • Push in slice of ribeye and drizzle chimichurri sauce on top
  • Arrange shot glasses according to preference