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14 oz filettopped with fried oyster and brown garlic butter sauceChef Troy Mendoza continues to produce innovative recipes here at The Cabin Restaurant. Today’s recipe, a blackened ribeye with a brown butter-garlic sauce and fried oysters, will be served as a lunch and dinner special this weekend. It’s going to be a perfect weekend to grill steaks down here in Louisiana. I hope Spring has sprung wherever you are, too!

Blackened Ribeye w/brown butter-garlic sauce

5 tbsp butter
2 garlic cloves, finely chopped
6 oz. demi glace
1 tsp Seasonall
1 tsp fresh parsley
1 oz white wine
3-4 fried oysters


1. Season steaks with salt and pepper. Add to grill over medium heat and cook about 6 minutes on each side for a medium-rare steak.

2. To fry the oysters, dip them in egg wash and then seasoned cornmeal. Fry them for 1 solid minute in 3-4 inches of canola oil until they float.

3. Sauce

– Over medium heat, add 1 tbsp of butter and the chopped garlic to pan. Sauté together for a few minutes to brown the butter.

– After the butter browns, add the demi glace, Seasonall, parsley, and white wine. Sauté for 1-2 minutes, stirring frequently to blend all flavors.

– Add the remaining 4 tbsp of butter and emulsify quickly, about 1-2 minutes. Remove pan from heat and pour over ribeye and oysters. Enjoy!