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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