Huge Prime Rib-Eye with Roasted Fingerling Potatoes, Sunchokes and Shallots

It took a while to make this first post of the New Year so without further ado lets get it started. We got these two 38oz prime grade rib-eyes from Epicure. I also found some sunchokes, or Jerusalem Artichokes, which are a rare find. They are tubers that taste exactly like artichoke heats when roasted. Fingerling potatoes are a small finger sized potato with a creamy texture and a touch of sweetness. I also made a red wine - balsamic reduction to compliment the slow cooked steak. This takes about 2 hours, cost $150 (steaks are about $100 of that) and feeds 4 hungry people.

Red Wine - Balsamic Reduction
1/2 bottle of red wine, I used Valpolicella a light Italian red wine
1 cup balsamic vinegar
2 cups beef stock
1/4 cup shallots, sliced
5 parsley sprigs
1 tablespoon of butter

Bring the red wine, balsamic, beef stock and shallots to almost boiling on medium high heat and then lower to low heat and let cook for 2 hours or until reduced to 1/2 a cup of liquid. Add parsley and let cook for 5 minutes. Strain shallots and parsley from the sauce and put back over low heat. Add some fresh cracked black pepper then whisk in the butter slowly and serve immediately.

Slow Roasted Rib-Eye
2 38oz Prime Grade Rib-eye steaks
2 teaspoons of salt and pepper
2 tablespoons of butter

This slow and low steak cooking method is somethin I learned by watching an Alain Ducasse(one of the top US chefs) video on youtube. I have worked in steakhouses and have never seen this method used so I was skeptical at first. However after doing this technique a few times I don't think there is a better way to prepare a steak. The steaks must be at least 1 3/4 inches thick for this to work properly. The results are a through and through medium or medium rare depending on roasting time.

Start a large frying pan on medium low heat (2.5 of 10). Let it heat up for at least 5 minutes. Place the steaks in the pan without any oil or butter. Let them cook without moving them for 17 to 20 minutes or until a golden crust occurs. Now flip the steak and let it cook for another 17 to 20 minutes or until carmelized on that side. Now add the butter to the pan and turn the steak and cook for 5 minutes. Remove the steaks from the pan and place on a foil lined baking sheet on a baking rack. Preheat the oven to 350 degrees. Let the steaks rest for 20 minutes on the rack. Now place in the oven and let cook 15 for medium rare and 22 minutes for medium. I like rib-eye cooked to about medium to melt out the fat. Take them out and let it rest again for at least 7 minutes. Cut the meat off the bone and slice to serve. Top with the red wine - balsamic sauce.



Roasted Fingerling Potatoes, Sunchokes and Shallots
1 lb, fingerling potatoes
1/2 pound sunchokes
1/2 pound baby shallots
olive oil, salt and pepper

Preheat the oven to 350 degrees. Thoroughly wash the potatoes and sunchokes. Slice the potatoes on the bias (diagonal) and peel to sunchokes of the outter knobs and thicker skins. Cut the sunchokes into pieces about the same size as the shallots and potatoes. Peel the shallots. Place all of the veggies on a baking sheet and coat with some olive oil, salt and pepper. Roast for about an hour or until the potatoes, sunchokes and shallots are tender. Serve them up aside the steak for an earthy and delicious side dish.



My friends Ty, Alp and Ricky all joined me for this awesome early dinner and I appreciate their company and also appreciate them buying the food. This is a meat and potato lovers' dream and the sweet-rich sauce really brings it all together. Thanks guys!

Egg and Cheese with Ribeye

Breakfast is probably my favorite meal and egg sandwiches are always key to a good morning. I had some leftover ribeye from last nights dinner so I decided to take advantage of the situation with this great breakfast sandwich.

I have been using sandwich thins recently because they are good for breakfast and lunch sandwiches, as well as low on carbs. I seared the ribeye in some butter to reheat it and get it juicy. I sauteed onions and a few kinds of peppers (jalepeno, hungarian and cubanelle) in a small pan and then add a single seasoned scrambled egg to the onion and pepper mix. I then toasted the sandwich thin in hot pan with butter. I put it all together with a little cream cheese, ketchup, lettuce, tomato and american cheese.

I call this one the breakfast of champions.

Published with Blogger-droid v1.4.8

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.