Tuesday, July 27, 2010
32 oz. Ribeye with Baby Sweet Potato and Black Kale
Tonight we decided to have an early dinner. We had the kale and sweet potatoes from the farmers market so I went to Publix to get some of my favorite proteins. I picked up a monster Prime Grade 32 oz. Boneless Ribeye and decided it would pair up nice with the kale and baby sweet potatoes I had. So here we go.
I always start by getting all of my spices and ingredients out and in order. I made a spice rub for the steak that included cayenne pepper, chipotle peppers, cumin, coriander, paprika, garam masala, pepper and salt. I chopped my vegetables and seasoned my meat so that I only had to cook. This is very important to sucessfully timing your meal, so always have your Things in Place ("mis en place" to French trained chefs)
I used a grill pan for the steak so that it would get good color and nice markings. I turned the pan on med-high and let it get very hot. Because a ribeye has a lot of fat I did not use any oil or butter. I seared the meat on each side and then placed the meat and pan into a 300 degree oven. It took about 40 minutes to get it to medium rare. You can use a thermometer if you are not comfortable with the "touching" method. I let the meat rest for 20 minutes (a good rule of thumb is rest the meat 1/2 as long as you cooked it). I like a lower temperature for my oven if I have the time so the meat can cook off, or render, much of the fat.
Sweet Potatoes. I cut them in half lengthwise. I seared them cut side down in a pan with butter and brown sugar on medium heat. Once caramelized I turn them over and placed them in the same 300 degree oven with the steaks. They take about 40 minutes in the oven.
The Kale was easy. Chop it and rinse it thoroughly. In a sauce pan on medium low, start olive oil with butter and then add the kale and cover. Stir the kale often to get even cooking. After cooking for about 15 minutes I started the onions and garlic in a small separate saucepan. Once the onion and garlic was cooked till about done I added it to the kale. I tossed them together with a lot of salt and pepper and turned the heat to low. I let it cook for another 15 minutes or until desired tenderness. Kale is very bitter but if you cook it for long enough it starts to get a somewhat sweeter flavor. I finished this with some salt and pepper and a pat of butter and let it rest.
To finish, I sliced the steak and plated the three items together. This is somewhat of a winter or heartier dish but it will work anytime of the year.
Posted by Rick Truocchio at 5:18 PM
Labels: kale, ribeye, steak, sweet potato
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