Recipe from the Resort: Gretchen’s Ribeye Steak
Valley taste-makers will be familiar with Chef Derek Gallegos’ work, initially as the chef/owner at The Sun Valley Brewing Company and more recently at Three Ten Main restaurant in Hailey. Today, he is at the helm of Sun Valley Lodge staple Gretchen’s. Named after Sun Valley’s own Gretchen Fraser, the family restaurant serves breakfast, lunch and dinner every day of the year.
For a taste of Gretchen’s goodness at home however, I talked with Chef Gallegos to get you a step-by-step guide to the perfect ribeye, one of the restaurant’s newest specialties.
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Ribeye Steak with Gorgonzola Butter & Zinfandel Syrup, served with Idaho Mashed Potatoes and Asparagus
1/4 lb. gorgonzola cheese room temperature, 1/4 lb. unsalted butter room temperature, 1 yellow onion, finely diced and caramelized in 1 tablespoon butter and 1 tablespoon olive oil, 2 dashes tabasco, 1/2 teaspoon kosher salt, 1 teaspoon sherry vinegar
Process all ingredients in food processor until smooth. Place on plastic wrap or parchment and roll into log shape, Place on cookie sheet and chill in fridge until firm.
1 lb. garlic cloves, peeled, 2 cups extra virgin olive oil, good quality, but not your best. Or just enough to cover the cloves.
Put garlic in small thick-bottomed sauce pan and cover with oil. Bring to boil, turn down to simmer and cook until garlic is soft and just beginning to brown, about 15-20 minutes. Stir every few minutes while cooking. Cool in oil. Will keep refrigerated for 1 month.
4 medium Idaho russet potatoes, about 3 lbs., 1/4 lb butter, 1/2 cup heavy cream
Cook peeled and cubed potatoes in water on low boil until easily pierced with fork, drain and save cooking water. In same pot lightly crush potatoes, add melted butter and warm cream, whisk potatoes until smooth, add some cooking water to potatoes if too stiff, add salt and white pepper to taste.
1 bottle inexpensive, fruity zinfandel, 1 cup inexpensive balsamic vinegar, 1 tablespoon worcestershire sauce, 1/2 cup meat glacé (heavily reduced beef/veal stock), optional
Reduce all ingredients in thick bottomed sautee pan over medium heat to about 1/2 cup or until syrupy. Let cool.
1 tablespoon sichuan peppercorns, 1 tablespoon rose peppercorns, 1 tablespoon allspice berries, 1/2 cup black peppercorns
Grind all above ingredients in spice/coffee grinder then mix with 1 lb. kosher salt and 1 oz. brown sugar. Put in jar with tight-fitting lid. Use on steaks, chops, ribs and fish throughout summer.
Don’t want to cook? Head to Gretchens and let Chef Gallegos and his crew cook this for you to perfection.
Call 208.622.2800 or email firstname.lastname@example.org