Foie Gras Archives
Peppered Ribeye and Seared Foie Gras: Perfectly seared steak & rich foie gras—savor the ultimate culinary experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rogermooking.com.
Cooking tools:
- Cast iron skillet
- Offset spatula
- Oven
- Stove
- Plate
- Cutting board
- Aluminum foil
- Paper towel
- Plastic wrap
- Airtight container
- Refrigerator
- Serving platter
Ingredients
- 2 Lb piece of centre cut Alberta Ribeye
- 1/2 Tbsp Kosher Salt
- 1/2 Tbsp freshly cracked Black Peppercorns
- 1/2 Tbsp freshly cracked dried Green Peppercorns
- 2 large cloves of peeled and smashed fresh Garlic
- 2 Tbsp cold Unsalted Butter
- 3 sprigs of fresh Thyme
- 1/2 Lb cleaned and deveined Grade A Foie Gras
- Kosher salt for seasoning
- Freshly cracked Black Peppercorns for seasoning
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