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Cinnamon Smoked Ribeye and Mashed Potato Cakes

Posted by Rastelli Direct on Nov 9, 2011 1:35:03 PM

This recipe was the winner of the Chianti pairing for the Santa Margherita Pour & Pair Challenge. Apparently, the judges and voters agreed that it was quite the mouthful when paired with Santa Margherita Chianti! Flavors of Cinnamon and Coffee give the Ribeye Steaks a rich flavor that is complemented by the floral notes and enhanced by the nutty notes found in Chianti Classico.

A lot of people think it's weird to put Cinnamon on your proteins, but it is like having a smoker without the hassle. You just have to balance the flavors. Too much can turn your savory dish into a meaty dessert!

Ingredients

Cinnamon Smoked Ribeye:
4 Black Angus Ribeye Steaks
1 Cup Brewed Dark Roast Coffee
1 tsp Cinnamon
1 Tbsp Olive Oil
2 tsp Coarse Ground Salt
1 tsp Black Pepper
2 tsp Minced Garlic

Mashed Potato Cakes:
4 Medium Potatoes (peeled, large dice)
1/2 Cup Evaporated Milk
1/3 Stick of Butter
2 Eggs
1/2 Cup Flour
1/3 Cup Green Onion, Chopped
2 Tbsp Vegetable Oil

Directions

Preheat oven to 350. Tenderize Ribeyes with a thick-prong fork. Pat each steak evenly with cinnamon and cover with brewed coffee. Set aside, but do not refrigerate (steaks should be at room temperature when cooked).

In a large pot, bring water to a boil. Add potatoes and boil until tender (15-20 minutes). Drain and return to pot. Add evaporated milk and butter. Beat with a hand mixer until almost smooth. Mix in egg, flour and green onion evenly. Form into 1/2 inch cakes and set aside.

Remove steaks from coffee. Toss with olive oil, salt pepper and garlic. Heat a large saute pan to medium-high heat. Sear both sides of each ribeye for 2 minutes. Remove from heat, place on oven safe pan and place in oven to finish (8-10 minutes depending on desired doneness).

While steak is in the oven, heat a large saute pan to medium high heat. Add 1 Tbsp vegetable oil. Fry 4 potato cakes until golden brown on each side. Remove and drain on a paper towel. Add remaining 1 Tbsp of vegetable oil. Fry next 4 potato cakes until golden brown on each side. Remove and drain on paper towel.

Serve Ribeyes with two potato cakes each and an impolite pour of Chianti Classico or your favorite red wine!

Topics: chianti, how to cook a ribeye steak, mashed potato cake, mashed potatoes, potato cakes, Ribeye Steak, santa margherita, best ribeye steak recipe, best way to cook a ribeye steak, Cinnamon Smoked Ribeye, Dinner, How to Cook Ribeye Steak, How to Cook Steak, Recipes, Ribeye, Steak, Steak & Beef Recipes, steak recipe, wine pairing

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