Dinner
Pan-Seared Ribeye with Charred Mushroom Jus & Crispy Sage Potatoes
A classic intermediate dinner: a properly rested ribeye seared hard in a hot pan to build crust while maintaining a rosy center. A umami-deep mushroom jus made from the pan fond teaches you how to build flavor. Crispy sage potatoes, bound with gruyère, complete the plate with texture and herbaceous warmth.
997calper serving
70gprotein
38gcarbs
65gfat
15min prep 28min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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