Ribeye with Braised Leeks, Garlic Mashed Potatoes, and Demi Glace

Recipe by Chef Spencer Ivankoe



1 Ribeye Steak

Salt and Pepper

1 tbsp Olive Oil


Leave the steak out at room temperature for 20-30 minutes before cooking

In a sauté pan, heat 1 tbsp oil on high heat

Gently place the steak down in pan, and cook for 4 minutes per side

Let rest for 7 minutes before slicing

Garlic Mashed Potatoes


2 Heads of Garlic (cut in half)

1/2 cup Olive Oil

Aluminum Foil

2 Large Idaho Potatoes

4 tbsp Butter

1 1/2 cups of Milk

Salt and Pepper


Preheat oven to 400 degrees

Place 2 heads of garlic, cut in half in aluminum foil with 1/2 up of oil

Seal the foil pouch and put into a 400 degree oven for about 45 minutes

Put cold water, salt, and potatoes in a large pot

Bring to a boil, then let simmer until potatoes are tender (10-12 minutes)

Drain the potatoes and add 4 tbsp butter, 1 1/2 cups of milk, and the garlic oil and whisk until potatoes are smooth

Season with salt and pepper

Braised and Fried Leeks


3 Leeks (white part only)

1 tbsp Olive Oil

Salt and Pepper

1/4 cup Dry White Wine

Juice of 1/2 of a Lemon


Remove the green tops of the leeks

Cut the white part of the leeks in half

Heat 1 tbsp of olive oil in a sauté pan on medium heat, and place the leeks flat side down

Cook for about 3-4 minutes until golden brown

Turn the leeks over, pour 1/4 cup white wine, lemon juice, and reduce liquid by half

Add 1/4 cup water, cover with lid, and cook on low to medium until leeks are tender and caramelized (about 20 minutes)

For the fried leeks, thinly slice raw leeks, heat 1/2 cup oil in a sauté pan, gently drop leeks into the oil, moving them constantly, fry until golden brown (1 minute)

Dry on a paper towel


Demi Glace


Container of reduced beef stock (good quality)

2 tbsp butter

2 tbsp water

Salt and Pepper


Heat up the beef stock in a small pot

Add 2 tbsp of water, and slowly add the butter and whisk until silky and smooth

Season with salt and pepper to taste

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