Recipe: Chef Landsberg's Grilled Rib Eye of Beef

May 19 2008

By Executive Chef Michael Landsberg
Suggested Pairing: 2006 Domaine Pinot Noir
Serves 2

Chef Landsberg's Grilled Rib Eye of Beef


  • 1 Rib eye of beef (bone on)
  • 1 cup assorted mushrooms (portabello, chanterelles, morels, shiitakes)
  • 1 cup fingerling potatoes
  • 1 cup Domaine PN
  • ½ cup veal demi (specialty food stores)
  • 1 shallots
  • 1 bunch greens (chard, kale or spinach)


  • Get the grill nice and hot
  • Peel the potatoes, and put them in a pot with 1 cup water, and 2 Tablespoon of butter and cook slowly until done, about 20-30 mins
  • Trim, clean and wash the mushrooms in water.
  • In a hot sauté pan, add the mushroom to the pan with some butter
  • Season them with salt and pepper.
  • Cook for 3-4 minutes.
  • Add the thinly sliced shallots and continue cooking.
  • Add the wine and the veal demi and let it simmer for 20-30 mins.
  • In another pan, cook the greens with some butter or oil until tender.
  • Generously season the rib eye with salt and pepper and cook on the grill.
  • Take care not to burn the meat by moving it every 4-5 mins, rotating it 45 degrees each time. Turn it over after 8-10 mins and continue to cook it to desired temperature.
  • Take off the grill and let it rest for a minimum of 5 mins.