U.S. Seared Beef Ribeye

Directions

Marinate the U.S. Beef Ribeye with salt and pepper.

Add one to two tablespoon olive oil to your pan.
Bring a medium or large skillet or frying pan to medium-high heat. Ensure that it reaches a high temperature.
Place the seasoned side down steak in the pan. Afterwards, season the upper side of the steak. Do not move it until you are ready to flip it over to cook the other side. If your steak is about 1inch (2.54 cm) thick, cook the first side for 3 to 4 minutes. If it is 1.5 inches (3.81 cm) thick, let it cook for about 5 minutes (for medium rare).
Flip the steak and cook for the same amount of time, depending on its thickness. The internal temperature should be about 135ºF (57ºC). The fat should all be rendered from the steak when done.
Once the steak if flipped, place the butter, garlic, rosemary and thyme in the pan. Use a tablespoon to scoop the melted butter and baste it over the cooked side of the steak.
Remove the cooked steak from the frying pan or skillet, allowing the steak to rest for about 5 - 10 minutes before serving

Raspberry Compote :

Frozen or fresh raspberries can be used for compote preparation. Quantity is the same. The darker the color of the raspberries, the deeper the color of the compote.
Sugar: Little sugar is needed. Add it to taste. White sugar can be used.
Lemon: Lemon juice adds a lovely tang to this compote. If less tang is needed, swap it with same quantity of water or orange juice.
Add raspberries into a medium sized pot along with the sugar and lemon juice. Cover with water until berries are submerged.
Cook it over a low flame for about 30 minutes or until the berries soften then fall apart and the compote thickens.

Foie gras :

To Cook the Foie Gras, lightly score foie gras slices on both sides. Season liberally with salt and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.

Directions

Marinate the U.S. Beef Ribeye with salt and pepper.

Add one to two tablespoon olive oil to your pan.
Bring a medium or large skillet or frying pan to medium-high heat. Ensure that it reaches a high temperature.
Place the seasoned side down steak in the pan. Afterwards, season the upper side of the steak. Do not move it until you are ready to flip it over to cook the other side. If your steak is about 1inch (2.54 cm) thick, cook the first side for 3 to 4 minutes. If it is 1.5 inches (3.81 cm) thick, let it cook for about 5 minutes (for medium rare).
Flip the steak and cook for the same amount of time, depending on its thickness. The internal temperature should be about 135ºF (57ºC). The fat should all be rendered from the steak when done.
Once the steak if flipped, place the butter, garlic, rosemary and thyme in the pan. Use a tablespoon to scoop the melted butter and baste it over the cooked side of the steak.
Remove the cooked steak from the frying pan or skillet, allowing the steak to rest for about 5 - 10 minutes before serving

Raspberry Compote :

Frozen or fresh raspberries can be used for compote preparation. Quantity is the same. The darker the color of the raspberries, the deeper the color of the compote.
Sugar: Little sugar is needed. Add it to taste. White sugar can be used.
Lemon: Lemon juice adds a lovely tang to this compote. If less tang is needed, swap it with same quantity of water or orange juice.
Add raspberries into a medium sized pot along with the sugar and lemon juice. Cover with water until berries are submerged.
Cook it over a low flame for about 30 minutes or until the berries soften then fall apart and the compote thickens.

Foie gras :

To Cook the Foie Gras, lightly score foie gras slices on both sides. Season liberally with salt and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Before serving, sprinkle a pinch of coarse salt over each slice.

Ingredients