Rib Eye Steaks With Thyme Shallot Butter Paprika Potatoes And Asparagus Recipes

PAN-SEARED RIB EYE STEAK WITH SMOKED PAPRIKA RUB

Steps:

• Bring the steak to room temperature.
• Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak.
• Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature.
• Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.
• Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.
• Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.

RIB-EYE STEAK AND CRISPY SMASHED POTATOES FOR TWO

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.

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.