Bone In Rib Eye With Black Truffle Mashed Potatoes Roasted Shallot And Beurre Rouge Recipes

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ROASTED BONE-IN RIB-EYE FOR TWO



Roasted Bone-in Rib-Eye for Two image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 2 servings

Number Of Ingredients 23

2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 (48 to 52-ounce) bone-in rib-eye
1 tablespoon olive oil
Creamed Spinach, recipe follows
Potato Gratin, recipe follows
1 teaspoon unsalted butter
2 1/2 pounds fresh baby spinach, rinsed
1/2 cup water, or as needed
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup milk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 packed cup grated sharp or medium Cheddar
1 quart heavy cream
6 egg yolks
Salt
White pepper
Butter, for dish
3 pounds Idaho potatoes, peeled and thinly sliced vertically
1 pound Gruyere, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
  • Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
  • Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
  • Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
  • Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
  • Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.

EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

SOY-GLAZED RIB-EYE BITES



Soy-Glazed Rib-Eye Bites image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h55m

Yield 24 servings

Number Of Ingredients 14

1/4 cup soy sauce
2 tablespoons honey
1 teaspoon finely grated fresh ginger
1 teaspoon finely grated garlic
1 pound boneless ribeye steak (about 1 1/2 inches thick)
4 ounces cream cheese, softened
2 teaspoons fresh lime juice
1/4 teaspoon toasted sesame oil
1 seedless cucumber, sliced into twenty-four 1/4-inch-thick rounds
Fried Shallots, recipe follows, for serving
1 cup vegetable oil
1 large shallot, thinly sliced
1 tablespoon cornstarch
Kosher salt

Steps:

  • Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
  • Preheat a grill or grill pan to medium-high heat.
  • Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
  • Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
  • Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
  • Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
  • Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.

BLACK POWDER COWBOY RIB EYES WITH BLUE CHEESE BUTTER AND ROSEMARY SMOKE



Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h55m

Yield 4 to 6 servings

Number Of Ingredients 18

2 sticks unsalted butter, very soft at room temperature
1/4 cup crumbled blue cheese
1 tablespoon minced fresh chives
1 tablespoon honey
1 tablespoon stone-ground mustard
Zest from 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup black sesame seeds
2 tablespoons black peppercorns
1 tablespoon poppy seeds
1 teaspoon brown mustard seeds
1/4 cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon granulated garlic
1 teaspoon dehydrated onion
Two 2- to 3-inch-thick rib eyes
2 tablespoons vegetable oil, plus additional as needed
4 sprigs fresh rosemary, left out at room temperature uncovered for a couple hours or overnight to dry out

Steps:

  • For the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour.
  • For the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground.
  • For the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside.
  • Brush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours.
  • Heat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.)
  • Slice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces.

BONE-IN RIB-EYE WITH BLACK TRUFFLE MASHED POTATOES, ROASTED SHALLOT AND BEURRE ROUGE



Bone-In Rib-Eye with Black Truffle Mashed Potatoes, Roasted Shallot and Beurre Rouge image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 23

1 pound Yukon gold or other yellow potatoes (about 4), peeled and diced
Kosher salt
1 1/2 cups heavy cream
4 tablespoons unsalted butter
2 sprigs fresh thyme
1 ounce black truffle
1 teaspoon extra-virgin olive oil
One 2 1/2-inch bone-in rib-eye steak
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large shallots, halved
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small bunch fresh thyme
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
1 shallot, sliced into rings
1 small bunch fresh thyme
3 cups red wine (I used Cabernet Sauvignon)
1 cup demi-glace
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons cold unsalted butter, diced into cubes
Watercress, for garnish

Steps:

  • For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes.
  • Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream.
  • Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk.
  • For the steak: Preheat the oven to 400 degrees F.
  • Dry the steak off on both sides very well and sprinkle liberally with salt and pepper.
  • Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side.
  • Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice.
  • Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing.
  • For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper.
  • Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat.
  • Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress.

SEARED RIB-EYE STEAK WITH SMASHED POTATOES



Seared Rib-Eye Steak with Smashed Potatoes image

Surprise your partner on Valentine's Day with a steak dinner for two. One rib-eye is plenty -- ours is amped up with homemade scallion butter and a side of crispy potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 7

1 2-pound bone-in rib-eye steak (about 2 inches thick)
Coarse salt and freshly ground pepper
1 pound small potatoes, preferably in a mix of colors
2 tablespoons plus 1 teaspoon extra-virgin olive oil
4 sprigs fresh thyme
1 tablespoon unsalted butter, room temperature
1/2 scallion, thinly sliced (1 tablespoon)

Steps:

  • Preheat oven to 425 degrees. Let steak stand until room temperature.
  • Bring potatoes to a boil in generously salted water. Cook until fork-tender, about 8 minutes. Drain and let cool slightly. Brush a rimmed baking sheet with 1 tablespoon oil. Lightly crush each potato on sheet with palm to 1/2-inch thickness. Brush with 1 tablespoon oil. Season with salt and pepper, and scatter thyme on top. Roast until golden and crisp, about 25 minutes, rotating sheet once.
  • Meanwhile, combine butter and scallion in a bowl. Season with salt. Heat a large cast-iron or other heavy skillet over medium-high heat, 2 minutes. Pat steak dry and rub with remaining 1 teaspoon oil. Season generously with salt and pepper and place in hot pan. Cook until browned, about 5 minutes a side. Transfer skillet to oven. Roast alongside potatoes until a thermometer inserted in thickest part of steak reads 130 degrees for medium-rare, 10 to 12 minutes. Transfer steak to a platter, top with scallion butter, and let rest 10 minutes before slicing. Serve with potatoes.

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