Main ingredients 🥩
Iberico bone-in ribeyePeachShallotWhole garlic clovesVinegarSugarButterBasilSaltPepperOlive oil
Striker Chef's Iberico Bone-in Ribeye Steak with Peach Sauce
A refreshing and sweet-and-sour peach sauce complements the rich flavor of Iberico bone-in ribeye, cutting through the fat and maximizing the taste.
🙋 Recommended for
- ⭐ Those who want to try a different pork dish beyond samgyeopsal or pork neck.
- ⭐ Those who enjoy steak sauces with a sweet-and-sour fruit twist.
Ingredients needed 🛒2 servings
- Iberico bone-in ribeye 1-2 pieces
- Peach 1
- Shallot 2 (or 1/2 red onion)
- Whole garlic cloves 2
- Vinegar 2 tbsp
- Sugar 1 tbsp
- Butter 2 tbsp
- Fresh basil a little
- Salt a little
- Pepper a little
- Olive oil appropriate amount
Recipe 🍳
- Score the thick fat part of the Iberico bone-in ribeye and season evenly with salt.
- Dice the peach into bite-sized pieces, discarding the pit. Slice the shallot into thick strips, and crush the garlic cloves with the flat side of a knife.
- Heat oil in a pan over medium heat, add the bone-in ribeye, and sear until golden brown on both sides. Remove and set aside.
- Discard some of the oil from the pan, then add 1 tbsp butter, crushed garlic, and shallot. Sauté until fragrant.
- Add vinegar and sugar to the pan, let it bubble to reduce the acidity, then add the diced peach. Simmer until the sauce thickens and the peach releases its juices.
- When the sauce has reduced by half, return the steak to the pan. Add the remaining 1 tbsp butter for shine and flavor.
- Turn off the heat, sprinkle with pepper, and tear fresh basil leaves into the pan. Gently mix to combine.
- Plate the steak and generously spoon the sweet-and-sour peach sauce over the top.
- Score the pork ribeye and season with salt.
- Cut peach, shallot, and garlic into appropriate sizes.
- Sear the steak in a pan over medium heat until golden on both sides, then set aside.
- In the same pan, sauté butter, garlic, and shallot; add vinegar and sugar and reduce.
- Add the diced peach, simmer the sauce, then return the steak to the pan.
- Turn off heat, mix in pepper and basil, and serve the sauce over the meat.
Cooking tips 💡
- The acidity and sweetness of the peach cleanly balance the fattiness of the pork. Do not boil off all the vinegar; leave a pleasant sour note in the sauce.
- If the sauce tastes too sour, you can add a bit more sugar to adjust the balance to your liking.
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