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Roasted Rib Eye with Cherry Reduction, Fried Okra, and Sunny-Side Egg

A perfectly cooked rib eyes cherries roast topped with a sunny-side-up egg and served with fried okra.
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This recipe combines a perfectly roasted rib eye steak with a sweet and tart cherry sauce, served alongside crispy Southern-style fried okra and topped with a rich egg for a gourmet dinner.

Ingredients

Scale
  • 2 (12 ounce) bone-in rib eye steaks, about 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup fresh or frozen pitted cherries
  • 1/2 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup beef broth
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt (for okra)
  • 1/2 teaspoon black pepper (for okra)
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 4 large eggs
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Season the rib eye steaks generously on all sides with coarse salt and black pepper.
  2. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Sear the steaks for 3 minutes per side until deeply browned.
  3. Transfer the skillet to the preheated oven. Roast for 10 to 15 minutes for medium-rare, or until an internal temperature of 130 degrees Fahrenheit is reached. Remove the steaks from the skillet and let them rest on a cutting board, loosely tented with foil.
  4. While the steak rests, make the cherry reduction. Place the skillet (with any remaining pan drippings) over medium heat. Add the cherries, red wine, balsamic vinegar, and brown sugar. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Reduce the liquid by half, about 5 to 7 minutes. Stir in the beef broth and simmer for 2 more minutes until the sauce thickens slightly. Keep warm.
  6. Prepare the fried okra. In a shallow dish, combine the cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper. Place the buttermilk in a separate shallow dish.
  7. Dip each okra piece first into the buttermilk, allowing excess to drip off, then dredge thoroughly in the cornmeal mixture, pressing lightly to coat.
  8. Pour enough vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of 2 inches. Heat the oil to 375 degrees Fahrenheit.
  9. Fry the okra in small batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with a pinch of salt.
  10. In a separate non-stick pan, melt the butter over medium heat. Fry the eggs sunny-side up until the whites are set and the yolks are runny.
  11. To serve, place a roasted rib eye steak on each plate. Spoon the cherry reduction over the steak. Serve a portion of the fried okra alongside. Top each steak with one fried egg.

Notes

  • For best results when roasting, use a meat thermometer to monitor the internal temperature of your rib eye steak.
  • If you prefer a smoother sauce, strain the cherry reduction after simmering, discarding the solids.
  • You can prepare the fried okra ahead of time and keep it warm in a 200 degree Fahrenheit oven on a wire rack set over a baking sheet.

Nutrition

Find it online: https://hearthbite.com/rib-eyes-cherries-roast-with-fried-okra-egg/