Butter Basted Rib Eye Steak With Thyme Infused Mashed Potatoes And Asparagus Recipes

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

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.

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH

Steps:

• Heat a large cast-iron pan over high heat.
• Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
• Preheat oil in a deep fryer to 350 degrees F.
• Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
• Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
• Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
• Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.

RIB-EYE STEAKS WITH THYME-SHALLOT BUTTER, PAPRIKA POTATOES AND ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Use a fork to mash the butter with the shallot, thyme, lemon zest and 1/4 teaspoon of the salt in a small bowl. Transfer it to the center of a small sheet of plastic wrap and roll it into a 1-inch-diameter log; twist the ends closed and chill in the freezer to harden until ready to use, at least 15 to 20 minutes.
• Combine the potatoes with 1 tablespoon of the oil in a bowl. Toss with the paprika, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Arrange the potatoes in a single layer, cut side down, around the edges of the sheet pan. Roast for 20 minutes, rotating the pan front to back after 10 minutes.
• Meanwhile, combine the asparagus with 1/4 teaspoon of the salt and the remaining 1 tablespoon oil.
• After the potatoes have roasted 20 minutes, add the asparagus to the center of the sheet pan. Roast for 10 minutes, until the vegetables are tender. Transfer the potatoes and asparagus to a serving platter and tent with foil to keep warm.
• Position an oven rack 4 to 5 inches below the heat source and preheat the broiler.
• Season the steaks with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and place them on the sheet pan. Broil, turning them once, until an instant-read thermometer inserted horizontally into the thickest part of the steak registers 130 degrees F for medium-rare, 6 to 8 minutes. Let the steaks rest for 5 minutes, then serve topped with a slice of the butter and a side of potatoes and asparagus.

BROWN BUTTER-BASTED STEAK

Steps:

• Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
• Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F-125°F for medium-rare), 8-10 minutes.
• Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F-130°F.)
• Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.