Steak and Potatoes

Servings: 4 six ounce servings

 

 

Ingredients:

 

1 1/2 pound rib steak

 

3/4 tsp salt

 

1/8 tsp black pepper, freshly ground

 

½ cup beef broth

 

1/2 teaspoon grapeseed oil

 

2 Tablespoon unsalted butter

 

2 cloves garlic, peeled, smashed and minced

 

1 sprig fresh rosemary or 1 teaspoon thyme leaves (no stalks)

 

 

 

Sides:

 

Boiled new potatoes

 

Procedure:

 

Generously season rib steak with salt and freshly ground black pepper on both sides

 

Place steak on a plate in ice box, uncovered for 48 hours

 

One hour before cooking, remove ribeye from icebox.

 

Pour ½ cup beef broth over steak. At ½ hour turn over.

 

When ready to cook, remove steak from any remaining broth and rub both sides with some of the garlic.

 

Heat a well seasoned cast iron pan over medium-high heat.

 

When hot, add grapeseed oil

 

Swirl skillet to coat bottom.

 

Once the oil is very hot, add the steak to the skillet. Sear the steak on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on each side to sear the edges (rotating with tongs) for 2-3 minutes per side.

 

Reduce heat to medium and butter, minced garlic and chosen herb to the pan.

 

Tilt the skillet to pool the butter at one side of the skillet. Allow to cook until the garlic is tender. Brown the butter. Do not burn. If necessary, reduce heat.

 

Once the garlic is tender, spoon the butter over the steak.

 

Continue spooning the sauce over the steak until the steak is 5° degrees less than the desired doneness (the temperature will continue to rise while the steak rests).

 

Steak Doneness Chart:

Rate: 125°F, there will be an indent in the surface when pressed.

Medium Rare: 135°F, pressing results in a soft, springy feel.

Medium: 145°F, pressing results in a tighter feel

Medium well: 155°F, steak feels firm when pressed

Well Done: 160°F, steak feels hard when pressed

 

 

Transfer steak to a platter. Tent and allow to and rest for 10 minutes.

 

Reserve the garlic sauce over low heat.

 

Steak can be presented whole or sliced against the grain in strips.

 

Spoon the extra butter sauce (can be served with garlic or strained) over steak to serve.