A grass-fed ribeye speaks for itself. This classic cut has earned a top spot for delicious steaks. Somehow even then, every once in a while, we see a ribeye that goes above and beyond the traditional wow factor of a steak. March 2023 Featured Chef, Chef Justin Massie has done just that with this Grilled Ribeye and Candied Yams. This recipe was created for Justin’s client—pro offensive tackle Lane Johnson. We think Lane has great taste!
Lane Johnson’s Famous Grilled Ribeye & Candied Yams
Recipe By: Chef Justin Massie
USWM Shopping List: Ribeye, Butter
- 15 oz grass fed ribeye
- 2 yams medium size
- 1 shallot small
- 1 garlic clove
- 2tbsp wildflower honey
- 1/8 cup soy sauce
- 2tbsp balsamic vinegar
- 1/2 cup pure maple syrup
- 2oz grass fed butter
1. Season ribeye steak liberally with salt and cracked black pepper. Get pan nice and hot and sear one side of ribeye until golden crust develops, about 2-3 minutes.
2. As soon as you flip it, you’ll want to throw in 400 degree oven while still in oven safe pan. Cook time will be about 7 minutes for medium rare steak.
3. Steak is set aside to rest when finished cooking and pan with drippings will be used as base for sauce.
4. Put pan on medium heat and add shallot and garlic, sauté until slightly browned.
5. Deglaze pan with soy sauce, honey and balsamic vinegar. Throw some red pepper flakes in there If you want some extra kick. Sauce will emulsify over heat and can be drizzled over finished sliced steak.
6. Yams will be large diced and boiled in lightly salted water until fork tender.
7. Get saute pan on medium high heat and add butter. Let butter start to get slightly brown for extra toasty flavor, add yams and cook for about 2 minutes. Add maple syrup and a few pinches of sea salt.
8. Serve alongside steak and enjoy.
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Chef Justin Massie
Private chef Justin Massie specializes in creating tasty and nutritious meals. After attending culinary school out west, he worked his way through the restaurant business and finally landed on his current adventure. Justin now serves as a private chef for professional athletes, notably Lane Johnson of the Philidelphia Eagles. He aims to fuel his clients with the right meals to help in their careers.