# Montreal Rib Eye with Chanterelles, Ryeso Brown-Butter Beans, Brussels Sprouts and Delicata Squash > Peppery rib eye gets a generous topping of golden chanterelles, with ryeso and brown butter giving green beans a deep, nutty savoriness. Sharp fish-sauce vinaigrette cuts through charred Brussels sprouts, while caramelized delicata brings the sweetness that ties this late-fall dinner together. - URL: https://www.chezjk.com/recipes/montreal-rib-eye-with-chanterelles-ryeso-brown-butter-beans-brussels-sprouts-and - Author: Jonathan Katzman - Cooked and photographed: 2026-11-02 - Recipe updated: 2026-11-03 - Serves: 4 servings - Tags: nut-free ![Montreal Rib Eye with Chanterelles, Ryeso Brown-Butter Beans, Brussels Sprouts and Delicata Squash](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F3b94d239b398137c.jpg) ## Montreal-Spiced Rib Eye A hard sear builds a savory crust around the rib eye's rich, pink center. A brief oven finish cooks thick steaks without burning the coarse spice rub. ### Ingredients - 2 boneless rib eye steaks, 1¼–1½ inches thick, about 2–2¼ lb total - 1½ tbsp Oaktown Spice Montreal Steak & Chop dry rub - 1 tbsp ghee ### Instructions 1. Pat the steaks very dry and season all over with the dry rub. Let stand for 30 minutes while preparing the vegetables; do not add extra salt before checking whether the rub contains salt. 2. Heat the oven to 425°F. Heat a large cast-iron skillet over medium-high heat, then add the ghee. Use two skillets or work in batches if the steaks would crowd the pan. 3. Sear the steaks for 2–3 minutes per broad side, adjusting the heat if the spices begin to blacken. Hold the fatty edges against the pan for 30–60 seconds to render and brown them. 4. Transfer the skillet to the oven as needed, checking after 3 minutes and then every 2 minutes. For medium-rare, pull at 125–128°F in the center and rest for 10 minutes, aiming for a final temperature around 130–135°F. 5. Slice across the grain into ½-inch-thick pieces just before serving. Reserve the resting juices for the chanterelles. ### Notes - Timing depends strongly on steak thickness and starting temperature; use a thermometer. USDA guidance for whole beef steaks is 145°F followed by a 3-minute rest. ## Golden Chanterelles with Shallot and Thyme Cooking off the mushrooms' moisture before browning keeps them meaty rather than watery. Shallot, butter and steak juices make a light coating without obscuring the chanterelles. ### Ingredients - 12 oz chanterelles, cleaned, trimmed and torn into large bite-size pieces - 1 tbsp ghee - 1 medium shallot, finely diced - 1 tbsp unsalted butter - 1 tsp fresh thyme leaves - 1 tsp lemon juice - to taste kosher salt and freshly ground black pepper - as available resting juices from the rib eye ### Instructions 1. If the chanterelles need rinsing, rinse briefly and dry thoroughly; do not soak them. 2. Heat a wide skillet over medium-high heat and add the ghee. Add the mushrooms in a loose layer, working in batches if necessary. 3. Cook until any released liquid has evaporated, then continue cooking until the mushrooms have golden patches, about 8–12 minutes total. 4. Reduce the heat to medium-low. Add the shallot and butter and cook for 3–4 minutes, stirring, until the shallot is soft. 5. Stir in the thyme, lemon juice and any steak resting juices. Taste before adding salt and pepper, then spoon over the sliced steak. ### Notes - If the mushrooms release a great deal of water, let it evaporate fully before adding the shallot and butter. ## String Beans with Ryeso and Brown Butter Blanching preserves the beans' snap, while brown butter and rye miso give them a concentrated, savory coating. A little cooking water brings the butter and paste together. ### Ingredients - 1 lb string beans, stem ends trimmed - 3 tbsp unsalted butter - 1½ tbsp Noma Projects ryeso - 2–3 tbsp reserved bean cooking water - 1 tsp lemon juice - as needed kosher salt for the blanching water ### Instructions 1. Bring a large pot of salted water to a boil. Blanch the beans for 3–5 minutes, until bright green and crisp-tender. Reserve a little cooking water, then drain. If preparing ahead, chill the beans in ice water and dry thoroughly. 2. Melt the butter in a wide skillet over medium heat. Cook, swirling frequently, until the milk solids turn hazelnut brown and smell nutty, about 3–5 minutes. 3. Remove the skillet from the heat. Let the foaming subside briefly, then carefully stir in the ryeso and 2 tablespoons of the reserved water. 4. Add the beans and return to low heat. Toss for 1–2 minutes until hot and evenly coated, adding a little more water if the coating is too thick. 5. Finish with the lemon juice. Taste before adding any additional salt. ### Notes - Ryeso contains rye; keep it here for its distinctive flavor rather than treating it as a gluten-free miso. ## Roasted Brussels Sprouts A hot sheet pan and uncrowded roasting produce dark cut faces and crisp loose leaves. Dressing only at the end keeps the sprouts from steaming. ### Ingredients - 1 lb Brussels sprouts, trimmed and halved; very large sprouts quartered - 2 tbsp avocado oil - ¼ tsp kosher salt - 3–4 tbsp fish sauce vinaigrette, from the following component ### Instructions 1. Heat the oven to 425°F with a rimmed sheet pan inside. 2. Dry the sprouts thoroughly and toss with the avocado oil and salt. Carefully spread them cut-side down on the hot pan. 3. Roast for 20 minutes without moving them, then check the undersides. Continue for 5–10 minutes as needed, until deeply browned and tender through the core. Remove any loose leaves early if they are becoming too dark. 4. Transfer to a bowl and toss with 3 tablespoons of the vinaigrette just before serving. Add more only if needed; the sprouts should be glossy, not sitting in liquid. ## Momofuku-Style Fish Sauce Vinaigrette Fish sauce brings salinity and umami, while lime, vinegar and chile keep the roasted sprouts lively. A small amount of honey softens the dressing's sharp edges. ### Ingredients - 1½ tbsp fish sauce - 1 tbsp fresh lime juice - 1 tbsp unseasoned rice vinegar - 1 tbsp water - 2 tsp honey - 1 small clove garlic, finely grated - ½ tsp finely minced fresh red chile, or to taste ### Instructions 1. Whisk all the ingredients together until the honey dissolves. 2. Let stand for 10 minutes while the vegetables roast, then taste. It should be salty, sour and lightly sweet, with a little heat. 3. Use enough to lightly dress the hot Brussels sprouts and serve any remainder alongside. ### Notes - Fish sauce brands vary in strength. If the dressing is aggressively salty, add water a teaspoon at a time; if too sweet, add a little lime juice. ## Roasted Delicata Squash Delicata needs no peeling, and its thin skin holds the tender half-moons together. Broad contact with the hot pan creates the deeply caramelized faces that balance the savory steak and sides. ### Ingredients - 2 medium delicata squash, about 1½–2 lb total - 2 tbsp olive oil - ½ tsp kosher salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Scrub the squash, trim the ends, halve lengthwise and scoop out the seeds. 2. Slice into ½-inch-thick half-moons. Toss with the olive oil, salt and pepper. 3. Spread on a large rimmed sheet pan in a single layer with space between the pieces. 4. Roast for 15–20 minutes, until the undersides are deeply golden. Flip and roast for another 10–15 minutes, until tender and browned on both sides. ### Notes - Use a separate pan from the Brussels sprouts so neither vegetable steams from crowding. ## Overall Timing / Workflow The vegetables roast together while the beans and vinaigrette are prepared. The steak's resting time is the window for finishing the mushrooms and warming the beans. ### Instructions 1. 0:00 — Heat the oven to 425°F with the Brussels sprouts pan inside. Season the steaks, then trim and cut the squash and sprouts. 2. 0:15 — Put both roasting vegetables in the oven on separate pans. Make the vinaigrette and bring the bean water to a boil. 3. 0:25 — Blanch the beans, reserve cooking water and drain. Clean and cut the mushrooms and prepare the shallot and thyme. 4. 0:30 — Flip the squash and check the sprouts. Begin cooking the chanterelles in a separate skillet; once browned, hold over very low heat. 5. 0:40 — Remove the vegetables as they become tender and browned. Sear the steaks, using the oven to finish them if necessary. Keep the roasted vegetables loosely covered rather than tightly wrapped. 6. 0:55 — Rest the steaks. Finish the mushrooms with shallot, butter and thyme, and make the ryeso brown butter to warm the beans. 7. 1:05 — Slice the steak, add its juices to the mushrooms, dress the sprouts and plate everything. Allow a few extra minutes if the steaks or vegetables need longer. ### Notes - Rotate the vegetable pans between oven racks midway through roasting if they brown unevenly. ## Plating Keeping the vegetables in distinct groups preserves their individual textures and keeps the bright vinaigrette away from the brown-butter beans. ### Instructions 1. Arrange sliced rib eye on one side of each warm plate and spoon the chanterelles, shallots and buttery juices over it. 2. Place the string beans alongside in a loose bundle, spooning over any coating left in the skillet. 3. Add separate piles of dressed Brussels sprouts and overlapping delicata half-moons. Serve immediately, with extra vinaigrette at the table. ## Leftover Path Gentle reheating protects the steak, while dry oven heat restores some texture to the roasted vegetables. Keeping the vinaigrette separate prevents unnecessary softening. ### Instructions 1. Refrigerate leftovers in shallow airtight containers within 2 hours. Keep the steak and mushrooms separate from the vegetables where practical, and refrigerate unused vinaigrette separately. 2. Eat the cooked components within 3–4 days. Reheat squash and sprouts at 400°F for 8–12 minutes, watching closely because dressed sprouts brown quickly. 3. Warm the beans gently in a covered skillet with a splash of water. Reheat steak and mushrooms over low heat just until warmed through, or serve thinly sliced steak cold with the vegetables. 4. Use the leftover squash, beans and mushrooms in a warm chopped-vegetable lunch, adding the sliced steak at the end and a little reserved vinaigrette to taste. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.