Ojo de Bife Estancia: Malbec-Braised Ribeye with Golden Carbonada Jus and Huacatay Gremolata

Pat the ribeye steaks dry with paper towels. Season generously with 2 teaspoons sea salt and 1 teaspoon black pepper.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over high heat until shimmering. Sear the ribeye steaks in batches for 2-3 minutes per side until deeply browned. Remove the steaks and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced yellow onion, carrots, and celery. Sauté for 8-10 minutes until softened and lightly caramelized. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Pour in the entire bottle of Malbec wine, scraping up any browned bits from the bottom of the pot. Bring to a vigorous simmer and reduce the liquid by half, about 10-15 minutes. Add the beef broth, fresh thyme sprigs, and bay leaves. Bring the liquid back to a gentle simmer.

Carefully return the seared ribeye steaks to the pot, ensuring they are mostly submerged in the liquid. Cover the Dutch oven tightly and transfer to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the beef is fork-tender.

While the beef braises, preheat your oven to 200°C (400°F). In a bowl, toss the diced butternut squash, sweet potato, corn kernels, and red bell pepper with 1 tablespoon of olive oil, smoked paprika, and ground cumin. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Set aside.

Once the ribeye is tender, carefully remove the steaks from the pot and set them aside on a plate, loosely tented with foil. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Bring the strained liquid to a simmer over medium-high heat and reduce until it thickens slightly to a jus consistency, about 10-15 minutes. Season with salt and pepper to taste.

Take about 1/4 cup of the roasted carbonada vegetables and blend them into the reduced jus using an immersion blender or a regular blender until smooth. This will enrich the jus and give it a golden hue and subtle sweetness. Pass through a fine-mesh sieve again if a perfectly smooth jus is desired.

In a small bowl, combine the finely chopped huacatay leaves (or mint/cilantro mix), parsley, minced garlic, and lemon zest. Stir in the extra virgin olive oil.

Slice the braised ribeye against the grain into thick medallions. Arrange on warm plates, generously spoon the Golden Carbonada Jus over the beef, and finish with a sprinkle of the vibrant Huacatay Gremolata. Serve immediately, perhaps with a side of creamy polenta or roasted potatoes.