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Recipes Nugget Markets Signature Recipes

Fresh to Market Grass-Fed Ribeye with Spring Vegetables

Prep time
20 minutes, plus 1 hour soaking PT0.33333333333333M
Cook time
20–25 minutes PT25M
Yield
2 servings
Difficulty
3 out of 5 on the difficulty scale
fresh to market grass-fed beef ribeye with onion strings and vegetables Nugget Markets signature recipes

The rich flavors of a classic grass-fed ribeye only get better when paired with a side of vibrant vegetables and homemade crispy onion strings.

Ingredients

  • 1 yellow onion
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tablespoon smoked paprika
  • ¼ teaspoon cayenne
  • 1 tablespoon kosher salt, plus more to taste
  • 1 tablespoon black pepper, plus more to taste
  • 3–4 cups vegetable oil, for frying
  • 1 Fresh to Market Grass-Fed Ribeye Steak (16 ounces)
  • 1 tablespoon olive oil
  • 1 bunch Nantes carrots, oblique cut
  • 1 bunch asparagus, 1½-inch bias cut
  • 3 ounces white wine
  • 1 teaspoon lemon juice
  • ¾ cup English peas
  • 4–6 tablespoons unsalted butter
  • 1–2 tablespoons tarragon, chopped

Preparation

Slice onion into thin rings, ⅛–¼ inch thick. Gently separate and soak rings in buttermilk for 1 hour. Separately, combine flour, smoked paprika, cayenne, 1 tablespoon salt and 1 tablespoon black pepper in a work bowl and set aside.

Pour frying oil into a sauce pot to a depth of about 2–3 inches and heat on medium-low to 300°F.  

After soaking, remove onions from buttermilk and drain well. Gently toss in flour mixture until well coated. Rings should be individually coated and not clumped together—add more flour if needed and continue to toss until separate, then shake off any excess flour.

Working in batches to avoid overcrowding the pot, fry onions for 2–3 minutes, or until golden brown and crisp. Remove from oil and drain on paper towels. Season with additional salt while still warm, then reserve uncovered at room temperature.

Pat ribeye down with a paper towel to remove any excess moisture, then season steak on both sides with salt and black pepper. Heat a cast iron skillet on medium-high. Add 2 tablespoons vegetable oil and sear steak for 2½–3 minutes per side for medium-rare. Remove steak from pan and let rest for 10 minutes before serving.  

While the steak is resting, rinse out pan and return to medium heat. Add the olive oil followed by the carrots. Cook for 2 minutes, then add the asparagus. Toss to coat with oil and then deglaze with white wine and lemon juice. Let liquid reduce by half, then add the peas and butter, swirling in the butter to emulsify. Season with salt and pepper and finish with chopped tarragon.

To serve, place vegetables on the plate, top with sliced ribeye and finish with crispy onion strings.