Butter Basted Rib Eye With Crispy Smashed Potatoes And Horseradish Recipes

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RIB-EYE WITH SMASHED POTATOES



Rib-Eye with Smashed Potatoes image

Provided by Carla Hall

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 19

2 sticks (16 tablespoons) unsalted butter, at room temperature
3 tablespoons Dijon mustard
1 to 2 cloves garlic, minced
1 shallot, finely diced
Leaves from 2 sprigs fresh thyme, finely chopped
Leaves from 1 sprig fresh rosemary, finely chopped
Leaves from 1 small bunch parsley, chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cloves garlic, grated
6 red potatoes (about 1 1/2 pounds)
Kosher salt
Two 1 1/2-inch-thick bone-in rib-eye steaks
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
3 cloves garlic
3 to 4 sprigs fresh thyme
2 large sprigs fresh rosemary
2 tablespoons unsalted butter

Steps:

  • For the compound butter: To the bowl of a food processor, add the butter, Dijon, garlic, shallots, thyme, rosemary, parsley and salt and pepper to taste. Process until fully combined, then season with more salt, if needed. Lay out a large piece of plastic wrap. Place the compound butter in the center and roll the plastic wrap around it, twisting both ends so it is in the shape of a log. Place in the fridge to set until firm, at least 20 minutes. The compound butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.
  • Meanwhile, preheat the oven to 420 degrees F.
  • For the smashed potatoes: Combine the olive oil and grated garlic in a small bowl and set aside. Place the potatoes in a medium saucepan and cover with cold water by 1 to 2 inches. Season the water generously with salt and bring to a boil over high heat. Reduce the heat and cook the potatoes at a low boil until fork tender, 20 to 25 minutes. Drain the potatoes and transfer a rimmed baking sheet. Using the bottom of a cup, gently smash the potatoes into patties. Drizzle with the garlic oil and bake until the skin is crispy, 8 to 10 minutes. When the potatoes are done, remove them from the oven and keep warm.
  • For the steak: Meanwhile, line a sheet pan with a rack and set aside. Season the steaks liberally with salt and pepper and drizzle with olive oil on both sides. Heat a large cast-iron skillet over medium-high heat. Add the steaks and cook, undisturbed, for 1 1/2 to 2 minutes. Flip the steaks and add the garlic, thyme, rosemary and butter. Using a sauce spoon, baste the steaks with the melted butter and aromatics and cook 1 1/2 to 2 minutes more. Transfer the steaks and aromatics to the prepared sheet pan and cook in the oven until the internal temperature registers 140 degrees F, 10 to 12 minutes.
  • Transfer them to a cutting board and allow to rest for at least 5 minutes. Remove the bone from each steak and slice the meat against the grain. Season to taste with salt.
  • Slice six 1/2-inch coins of compound butter. Plate the steak, top with the compound butter and serve with the smashed potatoes.

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.

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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