Name: Grill Ribeye with MidWest Gravy
Yield: 1
Ingredients: 1000.0ml Filtered Water; 100.0g Knorr Professional Demi Glace Brown Sauce Mix; 60.0g Spicy Knorr Salsa Sauce – 1 kg for Menus; 5.0g Chili powder (Babas); 200.0g Knorr Professional Potato Flakes; 460.0ml Boiling water; 200.0ml UHT Milk; 5.0g Knorr Professional Chicken Stock; 3.0g Salt; 1.0pc Mash Potatoes (per portion); 1.0pc Side Vegetables (Broccoli, Carrot) (per portion); 200.0g RibEye

Specialty spicy Midwest gravy to enjoy with juicy and tender ribeye steak to keep guests wanting more.

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Preparation

Base Sauce
- Mix water and Knorr Demi Glace Brown Sauce Mix.
- Bring to boil.
- Set aside.
Seasoning
- Add in the rest of the remaining ingredients.
- Set aside.
Mash Potatoes
- Bring water & salt to boil in a pot, remove from heat.
- Add in milk and mash potato flakes.
- Let it sit for a minute and stir well.
- Set aside.
Protein/Sides
- Grill ribeye to desired doneness, rest.
- Serve with blanched side vegetables, mash potato and sauce on the side.
Final Plating
- Plate ribeye along with fries and side vegetables.
- Pour over prepared sauce or serve on the side.

Grill Ribeye with MidWest Gravy

Ingredients

Base Sauce

Seasoning

Mash Potatoes

Protein/Sides

Preparation

Base Sauce

Seasoning

Mash Potatoes

Protein/Sides

Final Plating

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Grill Ribeye with MidWest Gravy

Ingredients