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

ROASTED BONE-IN RIB-EYE FOR TWO

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.

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

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.

CHAR-GRILLED RIB EYE WITH ROASTED SHALLOT AND HERB BUTTER

Steps:

• Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.)
• When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter.
• GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken.
• Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving.

RIBEYE WITH MASHED POTATOES AND MUSHROOM SAUCE

Steps:

• Preheat the oven to 375 degrees F. Set a wire cooling rack inside a sheet pan.
• Remove the steak from the fridge and bring to room temperature, about 45 minutes.
• Mix together the garlic powder, onion powder, salt and cayenne in a small bowl. Sprinkle the entire steak with the rub on both sides, adding more salt if necessary.
• Add 2 tablespoons olive oil to a large cast-iron skillet and heat over medium high. When the skillet is lightly smoking, sear the steak until well browned, 3 to 4 minutes per side. While searing, use a spoon to baste the steak with the oil from the pan. Turn off the heat and place the garlic halves cut-side down in the skillet and sprinkle the thyme sprigs around the steak. Transfer the skillet to the oven to finish cooking until the internal temperature reaches 135 degrees F when measured with an instant-read thermometer not touching bone, about 8 minutes. Remove the steak and garlic halves to the cooling rack to rest for 10 minutes.
• Meanwhile, bring the potatoes and remaining 4 garlic cloves to a boil in a medium pot of heavily salted water. Reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain the potatoes and return them to the empty pot.
• Heat a skillet over medium-high heat and coat with olive oil. Add the shallots and sweat until soft, about 3 minutes. Add the sliced mushrooms and a pinch of salt. Continue cooking, tossing occasionally to ensure that the mushrooms do not stick to the skillet, until the mushrooms are tender and browned, about 10 minutes. Add the red wine and simmer until reduced by half, about 3 minutes. Stir in the demi-glace and reduce until the mixture is thick, saucy and coats the back of a spoon, about 4 minutes.
• Using an electric hand mixer, beat the potatoes until smooth. Add 2 pats of butter and a splash of the hot heavy cream. Continue mixing. Repeat, adding more butter and cream 2 more times and finishing with a pinch of salt.
• Cut the bone off the steak and slice the meat on the bias, keeping the slices together (reserve the bone). Fan the steak slices on a serving plate and garnish with the bone and the roasted garlic halves. Spoon the mushroom sauce around the edge of the steak and garnish the steak with chives. Serve with a small ramekin of extra sauce. Serve the mashed potatoes in a separate bowl garnished with a small pat of butter and more chives.

TRUFFLED MASHED POTATOES

Steps:

• Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
• Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
• Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.

TRUFFLED MASHED POTATOES

Steps:

• Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
• Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
• To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

TRUFFLED MASHED POTATOES

Steps:

• Cut each potato into one-inch-thick slices. Put the slices in a casserole and add cold water to cover. Add salt to taste and bring to the boil. Cook about 30 minutes or until the potato slices are tender.
• Drain the potato slices and put them through a food mill or potato ricer.
• Put the butter in a skillet and let it melt. Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.
• Beat the browned butter and the creme fraiche or heavy cream into the potatoes.
• Cut the truffles into thin slices. Stack the slices a few at a time and cut them into thin strips, or batons. There should be about a quarter cup. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well. Serve hot.

RIB EYE STEAK (BONE-IN)

Steps:

• First take the steak out of the fridge and salt it to taste. Next, rub some olive oil on both sides of the steak. Now salt again, and pour your crushed peppercorns on to your likings.
• Now here's the important part leave your steak on the counter for about 30 minutes so it can reach room temperature. If you cook while it's still cold it won't cook thoroughly, and you'll have some cold spots in the center. While you're waiting for your steak to reach room temperature, start heating up your grill, or broiler.
• This is the most important part. Allow your grill, or broiler to get really hot before you throw your steak on it. It will cook all the way through very quickly and seal in the juices. So now you are ready to start cooking.
• Grab the steak with tongs or by hand, do not use a fork, and put it on the grill, or broiler. You should only have to flip the steak twice, and more and it's considered counterproductive.
• It should take about 3 minutes on each side to be just under medium. If you're not used to cooking steaks use a cheap poker thermometer, and get a reading. 140 degrees would be considered medium rare, 160 would be medium, and 180 would be really well done. This steak is best between 140-155 degrees.
• When the steak is done cooking take it out, and place it on a glass plate. Let the steak rest for 3 minutes, and you'll notice all kinds of juices just pouring out of the meat this has all the flavor so don't drain it.
• Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.