Reverse Seared Rib Eyes With Parmesan Creamed Spinach And Charred Lemon Recipes

REVERSE SEARED RIBEYE

Steps:

• Preheat the oven to 225 degrees F.
• Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
• Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
• Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

REVERSE-SEARED RIBEYE WITH MISO SAUCE AND CHARRED SCALLIONS

Steps:

• Bring a couple inches of water to a boil in a medium saucepan, then reduce the heat to maintain a simmer.
• Preheat a medium skillet over medium-low heat for the steak. Preheat another medium skillet over medium-low just for 5 minutes before cooking the scallions.
• Season the Wagyu with salt and place in the first preheated skillet. Reduce the heat to low and cook until nearly medium-rare, about 10 minutes per side (or adjust for your desired doneness).
• While the Wagyu is cooking, make the miso sauce: Whisk the egg yolks with the instant dashi, miso, sake and sugar in a medium metal bowl until smooth. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the eggs have set and the sauce has thickened, about 7 minutes. Remove from the heat but leave the bowl over the saucepan to keep the sauce warm.
• Next, collect 1 tablespoon of rendered fat from the Wagyu in the skillet and add it to the second preheated skillet. Add the scallion whites and chiles, season with salt and cook, stirring occasionally, until the scallions start to char, about 2 minutes. Add the scallion greens and cook, stirring occasionally, until lightly charred, 1 minute. Reserve on a plate.
• After the Wagyu has cooked for 10 minutes on each side, increase the heat to high and cook until browned and crusty, about 1 minute per side.
• Remove the Wagyu from the skillet and slice across the grain. Whisk the miso sauce again. If the sauce is too thick, stir in a bit of hot water from the saucepan to reach your desired consistency. Spoon a small puddle of the sauce onto serving plates, top with the charred scallions and Wagyu and serve.

REVERSE SEAR RIB-EYE ROAST WITH FENNEL AND ROSEMARY

Steps:

• Working in 2 batches, scatter rosemary over a paper towel-lined plate. Top with another sheet of paper towel and microwave on high 1 minute. Check rosemary and continue to microwave in 20-second intervals, until dry and crisp. Grind rosemary in spice mill or with mortar and pestle to a powder. Transfer to a small bowl and mix in fennel pollen.
• Place roast, fat side down, on a cutting board with a long side facing you. Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts. French rib bones 1 1/2" from tip of bones, if desired. Score fat cap in a crosshatch pattern, spacing cuts 1" apart. Rub roasts all over with garlic, then coat with rosemary mixture. Season generously with salt and pepper. Place, fat cap up, on a rack, set inside a roasting pan. Chill, uncovered, at least 8 hours and up to 1 day.
• Let roasts sit at room temperature 2 hours for even roasting.
• Place a rack in lower third of oven; preheat to 225°F. Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 125°F for medium-rare, or 130°F for medium, 3 ½-4 hours. Remove from oven, tent with foil, and let rest 30 minutes.
• Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it's the fat you're after). Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5-8 minutes. Strain into a medium nonreactive bowl. Immediately stir in shallot; let cool (butter will have set up but will still be soft). Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy. Mix in chives and vinegar; season bacon butter with salt. Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).
• Move rack to upper third of oven; increase oven temperature to 500°F. Roast meat until deep brown and exterior is crisp, 8-10 minutes. Serve rib-eye roast with bacon butter.
• Do Ahead
• Bacon butter mixture (without chives and vinegar) can be made 3 days ahead. Cover and keep chilled. Let soften slightly before adding chives and vinegar.