About the Dish

Per Serving
Calories 1020
Total Fat 46 g
Saturated Fat 18 g
Trans Fat 1 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 3 g
Cholesterol 260 mg
Sodium 840 mg
Total Carbohydrates 64 g
Dietary Fiber 4 g
Sugar 6 g
Protein 88 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Barrel Aged Porter

Barrel aging of beer has gone from the rare oddity to something all reputable brewers are expected to do. Brewers have used everything, from particular types of wood to recycling barrels used for other alcohols. Throughout this barrel aging experimentation, the combination of bourbon barrels and stouts has produced the most success. For this steak dish, we will fall back on the classic combination of bourbon and steak and substitute a bourbon barrel aged stout.

Foothills Brewing People’s Porter, Winston-Salem, NC

Cabernet Sauvignon - Napa Valley, CA

Cabernet Sauvignon is for those that like it big and rich. There’s a wonderful sensation of weight on weight with this ribeye. The bold tannins mitigate the fatty nature of ribeye, revealing more of the fruit character in the wine.

Faust Cabernet Sauvignon, Napa Valley, CA


• Place a small saucepan over high heat. Add rice, thyme sprigs, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 25 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Peel and dice onion. • Thinly slice chives. • Discard any tough greens stems; cut or tear leaves into bite-size pieces.
Season steaks on all sides with a total 1/2 teaspoon PeachDish Salt.
Place a skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, stand fat side of steaks in pan (you can hold with tongs, or prop them against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat. Cook 1-2 minutes per side for rare/medium-rare. (For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side.) • Transfer steaks to a plate to rest.
While steaks rest, reduce heat under skillet to medium. Add 1 pat butter. When butter melts, add onion and chives. Cook, stirring, until onion begins to become translucent, 4-5 minutes.
• Stir in tomatoes. Cook, stirring, until tomatoes are tender, 2-3 minutes. • Add greens and 1/4 cup water. Cook, stirring, until greens are wilted, 1-2 minutes. • Melt in 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
• Discard thyme stems from rice. • Fluff rice with a fork. Stir in remaining 1 pat butter. • Serve steaks with rice and vegetables on the side, and enjoy!