We bought some grass-fed beef from Burgundy Pastures Farm in Grandview and I finally had a chance to use one of the steaks. At $25.00 a steak, this bone-in rib-eye was a bit pricey so I wanted to make something tasty. I’ve had it with expensive restaurant steaks that have no flavor, no texture, and no juiciness but cost a small fortune. I was pleased with the end result, a very nicely seasoned, juicy, tender steak. You can’t see the smashed red potatoes underneath but they were carmelized, seasoned with a little butter, salt and pepper. The baby carrots were tender and sweet with a nice bite.
Here’s what I did:
Rub the steak with 1 tsp kosher salt, a tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper.
Heat a cast iron skillet until very hot. Add 1 T olive oil and sear steak for 4 minutes, each side. At this point it will probably be medium rare, depending on the thickness. To cook a little more, put steak, pan and all, in 350 degree oven and cook until desired doneness, 6 minutes or more depending on thickness of steak. Allow steak to rest tented by foil for 5 minutes before serving.
After removing steak from pan and 2 T chopped shallots, 3-4 sliced cremini mushrooms, salt, 2 T red wine, and 1 cup beef stock. Simmer until reduced by almost half. Add 2 tsp butter.
For the carrots, peel and trim a pound of baby carrots, leaving a bit of the green top on. Place in saute pan and cover with low sodium chicken stock, add 1 T brown sugar, dash of cinnamon, dash of cayenne, squeeze of lemon and simmer until sauce is reduced to a thick glaze. Carrots will be done by then.
For the potatoes, cut red potatoes into 2 inch pieces and simmer until fork tender. Drain. Heat saute pan, add olive oil and saute potatoes until brown. Season with salt and pepper. Smash down with a large spoon.
To plate, cut bone off rib-eye and set the bone aside. Slice steak into several pieces. Place mound of potatoes on plate, place pieces of steak and bone on top of potatoes. Add a few carrots on the side. Spoon sauce over steak.
Enjoy with a glass of Blackbart Syrah from Stagecoach Vineyards, Napa Valley.