Ribeye
AuthorDanny EckesCategoryBeef, Rockin RecipesDifficultyBeginnerIndulge in a savory ribeye steak while you listen to the soulful sounds of St. Paul and the Broken Bones. Top the single pan dinner off with a glass of North Coast's Pranqster. This dish is sure to gain heavy rotation in playlist or recipes. I've had the pleasure of seeing St. Paul a few times. The most memorable was at the Fox in Oakland. Give the pairing try and let me know how it turns out!
This post is not sponsored by the musical artist nor the paired beverage. The amazon links are affiliate links.
Recommended Pairing:
Direction
Clean and cut new potatoes in half.
Rince Broccolini and trim off bad parts.
Leave the meat in the refrigerator until ready to cook.
Preheat oven to 400 degrees.
Heat 10" Cast Iron Frypan over medium to medium-high heat.
Pull meat from refrigerator and season both sides with Montreal Steak and Chop Seasoning to taste.
Once the pan is hot, add 2 tbsp of olive oil.
Add potatoes and whole cloves of garlic to the pan.
Mix them in the oil and Salt and Pepper to taste.
Cook for 3-5 minutes.
Move to one side of the pan.
Add 1 tbsp butter to the empty side of the pan
Place Steak on its fatty side down in the butter (Ribeye will have a ribbon of fat along one side, you want to render that first).
Render the fat for 2-3 minutes or until your liking.
Place steak on the flesh side after the fatty side is rendered.
Sear Ribeye for 3-4 minutes then, flip and sear the other side for 3-4 minutes.
Ensure that you are searing the steak to create a crust and not cooking the steak.
Place Boccolini on top of the potatoes.
Add a scoop of the garlic parsley butter over potatoes and broccolini.
Place a scoop of garlic parsley butter to the top of the steak.
Place pan on the top rack of the oven and cook 10-12 minutes or until done.
Check the firmness of steak depending on how well done you like your steak.
Pull the pan from oven and let the steak rest for a minute.
Serve meat, potatoes, and broccolini.
Ingredients
Directions
Clean and cut new potatoes in half.
Rince Broccolini and trim off bad parts.
Leave the meat in the refrigerator until ready to cook.
Preheat oven to 400 degrees.
Heat 10" Cast Iron Frypan over medium to medium-high heat.
Pull meat from refrigerator and season both sides with Montreal Steak and Chop Seasoning to taste.
Once the pan is hot, add 2 tbsp of olive oil.
Add potatoes and whole cloves of garlic to the pan.
Mix them in the oil and Salt and Pepper to taste.
Cook for 3-5 minutes.
Move to one side of the pan.
Add 1 tbsp butter to the empty side of the pan
Place Steak on its fatty side down in the butter (Ribeye will have a ribbon of fat along one side, you want to render that first).
Render the fat for 2-3 minutes or until your liking.
Place steak on the flesh side after the fatty side is rendered.
Sear Ribeye for 3-4 minutes then, flip and sear the other side for 3-4 minutes.
Ensure that you are searing the steak to create a crust and not cooking the steak.
Place Boccolini on top of the potatoes.
Add a scoop of the garlic parsley butter over potatoes and broccolini.
Place a scoop of garlic parsley butter to the top of the steak.
Place pan on the top rack of the oven and cook 10-12 minutes or until done.
Check the firmness of steak depending on how well done you like your steak.
Pull the pan from oven and let the steak rest for a minute.
Serve meat, potatoes, and broccolini.
