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

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



Rib-Eye Steaks with Thyme-Shallot Butter, Paprika Potatoes and Asparagus image

We think of rib eye steaks as a special-occasion meal; they are costly and far from lean--but, boy, are they good! This is a meal we might make to celebrate with friends, or just with each other; or on a Friday night to mark the end of a particularly crazy week. Buy rib eyes that are about 1 inch thick. Any thicker than that and the outside might get overdone before the center is medium-rare. The herbed butter takes these steaks to an even more decadent level, but this classic steak-and-potatoes meal is also wonderful without it. You can, of course, make extra herbed butter and keep it in the refrigerator or freezer to use on potatoes, rice, corn, or anything and everything else on which butter gets slathered.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 1/4 teaspoons sea salt, divided
1 pound small red potatoes, quartered lengthwise
2 tablespoons olive oil, divided
1 teaspoon sweet paprika
3/8 teaspoon ground black pepper, divided
1 pound asparagus, trimmed
2 (1-pound) bone-in rib eye steaks, about 1 inch thick

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.

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH



Butter Basted Rib Eye with Crispy Smashed Potatoes and Horseradish image

Provided by Eric Greenspan

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt
Four 2-inch thick boneless rib eye steaks
1 stick (8 tablespoons) unsalted butter
3 cloves garlic, crushed
4 to 6 sprigs fresh thyme
Crispy Smashed Potatoes and Horseradish, recipe follows
Oil, for frying
1 pound fingerling potatoes
Salt
1/2 cup sour cream
1/2 cup prepared horseradish
1/2 cup mayonnaise

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.

BROWN BUTTER-BASTED STEAK



Brown Butter-Basted Steak image

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

Provided by Kat Boytsova

Categories     Bon Appétit     Dinner     Beef     Steak     Butter     Rosemary     Garlic     Father's Day

Yield 2 servings

Number Of Ingredients 7

1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
Kosher salt, freshly ground pepper
2 tsp. vegetable oil
3 Tbsp. unsalted butter
2 sprigs rosemary
2 garlic cloves, crushed
Flaky sea salt

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.

RIB-EYE STEAK AND CRISPY SMASHED POTATOES FOR TWO



Rib-Eye Steak and Crispy Smashed Potatoes for Two image

Looking for a special dinner for two? First, pan-sear one big steak to share. Then, while the steak rests, use the tasty beef fat left in the skillet to sear smashed paprika-spiced potatoes to crispy, golden perfection.

Provided by Anna Stockwell

Categories     Valentine's Day     Beef     Potato     Shallot     Parsley     Basil     Orange     Paprika     Dinner     Wheat/Gluten-Free     Steak

Yield 2 servings

Number Of Ingredients 11

1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
1 1/2 tsp. kosher salt, divided, plus more
1/2 tsp. freshly ground black pepper
1 lb. baby Yukon Gold potatoes
1/2 shallot, finely chopped
4 tsp. sherry vinegar
1/2 cup extra-virgin olive oil
1/4 cup finely chopped parsley (from about 1/2 bunch)
1/4 cup finely chopped basil (from about 1/2 bunch)
1 tsp. finely grated orange zest
1/2 tsp. smoked Spanish paprika

Steps:

  • Season steak with 1/2 tsp. salt and 1/2 tsp. pepper. Let sit at room temperature 1 hour.
  • Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20-25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).
  • While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 tsp. salt; set sauce aside until ready to serve.
  • About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 120°F for medium-rare, 12-15 minutes. Transfer to a cutting board and let rest 10 minutes.
  • Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 tsp. salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.
  • Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.

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