Print This Recipe Written by Chacha on Oct 10th, 2015 in Beef, Main Dish, Potatoes, Steak | No Comments

Nothing beats the rich flavor of a gorgeous bone-in rib eye. The rib eye is my all-time favorite. Rib eyes have the highest marbled fat ratio. They just taste better. But you’ve got to know how to handle it.

First, let the steaks sit out and temper for 20 to 30 minutes before cooking. It’s important that the temperature inside the meat is the same as the outside, which makes for even cooking. If steak’s center is ice-cold, by the time you cook it through, the outside is dry.

Second, salt the meat like there’s no tomorrow. Salt is a steak lover’s bestie. The meat needs way more salt than you think it does.

Third, put the oil on the steak, not the pan. You’re searing, not frying.

Fourth, introduce it to an extremely hot cast iron skillet. And,

Fifth, I like to baste the steaks with butter as they roast in the oven because it adds another layer of flavor.

The key to this recipe is prepping as much as you can ahead of time, especially the garlic confit. The garlic confit can be stored in the oil and refrigerated up to 1 month ahead. The potatoes can be made up to 1 day ahead and stored in the fridge.

Ingredients

For the Garlic Confit and Potatoes:

  • 8 garlic cloves, skin on and cloves pulled apart
  • ½ cup, plus 3 tablespoons, extra-virgin olive oil, divided
  • 1 pound fingerling potatoes
  • Kosher salt, to taste
  • 2 tablespoons unsalted butter
  • 2 teaspoons freshly squeezed lemon juice (½ lemon)

Steaks:

  • 4 bone-in rib eye steaks, at room temperature
  • Freshly ground black pepper
  • Kosher salt
  • 1½ tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Special equipment: A well-seasoned, 10-inch cast-iron skillet

To Serve:

  • ½ cup, lightly packed, fresh Italian flat-leaf parsley (leaves only)
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon extra-virgin olive oil
  • Kosher salt

Directions

Make ahead:

For the garlic confit,

Preheat the oven to 200°.

In a small saucepan, combine the garlic cloves and ½ cup of the olive oil, and cover with foil. Cook in the oven until the cloves soften, about 2 hours. Set aside and let cool to room temperature.

For the potatoes,

In a medium pot, cover the potatoes with cold water by 2 inches and season with salt. Bring to a simmer over medium-high heat and cook until tender, 35 to 40 minutes. Drain and set aside to cool.

For the steaks:

Preheat the oven to 450 degrees F.

Pat the steak dry with a paper towel to remove any excess moisture. Rub the steaks with the olive oil, then season both sides of the steaks generously with salt and pepper. Set aside.

Heat the skillet over medium-high heat until very hot. Place 2 of the steaks in the skillet. Sear the steaks on both sides to a really nice color, about 1 to 1.5 minutes per side if using 2-inch-thick steaks. About 45 seconds per side if using thinner steaks. Once seared on all sides, place the steaks on a small baking sheet and repeat with the 2 remaining steaks.

Once the 2 remaining steaks are seared, place the steaks on the small baking sheet in the skillet. Lay ½ tablespoon butter on each steak and place the skillet in the oven to finish cooking the steaks. Cook until the steaks reach an internal temperature of 125° F for medium rare on an instant-read thermometer, about 4 to 5 minutes if using 2-inch-thick steaks. About 3 minutes if using thinner steaks. (Note: To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)

Remove steaks from the oven and arrange on a large serving platter. Let the steaks rest 8 to 10 minutes under a tent of aluminum foil before serving.

While the steaks are resting, finish cooking the potatoes:

Strain the confit garlic cloves from the oil and set aside.

Using the palms of your hands, slightly mash the potatoes on a clean kitchen surface.

Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes and cook until light brown, about 4 minutes. Season well with salt and pepper. Add the butter and garlic confit and cook until the butter begins to brown and the potatoes turn dark golden brown and crispy, about 2 to 4 minutes. Remove from the heat and immediately add the lemon juice.

Assemble the dish:

In a small bowl, toss the parsley with the lemon juice and olive oil, and season with salt. Arrange the potatoes on the serving platter around the steaks. Garnish with the dressed parsley and serve.

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