We’re eating less and less meat nowadays but when we do we make sure it’s an amazing piece of organic meat and splash out on quality and a good bottle of wine, we make it a real treat.
The wine we already had, a lovely Nero d’Avola, great with many dishes but especially with a simply grilled Ribeye. I made a shallot garlic butter to melt over the top of the meat and it was delicious!
The spring onions I charred until crispy and smokey and the potatoes I kept simple as well: just thinly sliced, coated in olive oil, seasoned with pepper, salt and rosemary and roasted until crispy. We also still had some red beets and horseradish salad left from @polagreg which went great with the steak!
Grilled Dry Aged Ribeye with Crispy Potatoes, Charred Spring Onions and Shallot-Garlic Butter
- 2 Ribeye steaks, ± 225 g per piece
- 100g butter, room temperature
- 1 garlic clove, grated
- Handful parsley, finely chopped
- ±400g waxy potatoes, washed and thinly sliced
- 1 twig fresh rosemary, roughly chopped
- ±10 spring onions
- Horseradish & Beetroot salad (optional)
Potatoes (10 minutes prep, 40 minutes baking)
Preheat the oven to 200°C.
Start by washing and slicing the potatoes, ± 5 mm thick. I like to leave the skin on.
In a large bowl toss the potatoes slices with olive oil and season with pepper, salt and rosemary. You can also skip this and season the potatoes in the baking tray, but I find this way the potato slices are coated more evenly.
Lay the potatoes out on an oiled baking sheet (or use non stick baking paper). If you want them fully crispy they shouldn't be touching, but to save space I layered them just over each other, which works great and looks pretty as well.
Place in the oven for ± 40 minutes until golden and crispy.
Garlic & Shallot butter (8 minutes)
In a small sauce pan add a knob of butter and sauté the finely chopped shallot.
Keep the heat on medium to slowly sauté. When caramelized (± 4-5 minutes) remove from heat and let cool slightly.
Add the softened butter to a bowl, grate in the garlic and add the chopped parsley, mix well.
Add the shallots and mix well.
Cover and place in the fridge to cool while you make the rest of the dish.
Steak (30 minutes rest, 10 minutes cooking, 10 minutes resting)
Take the steaks out of the fridge 30 minutes before you start cooking them.
Pat the steaks dry with kitchen towel.
Heat the grill pan, when it's just starting to smoke it will be ready to add the meat, so keep an eye on it. You don't need to oil the pan.
Just before you add them to the grill pan rub the steaks in with olive oil so they're coated on all sides.
Season well with crushed black pepper and sea salt and add to the pan immediately. Leave them in place to grill on medium to high heat, ± 3 minutes.
Don't be tempted to move the meat around, it will stick to the pan. You know it will be ready to flip when it easily releases from the pan when you pick it up with a tong and nice grill marks have appeared.
Flip and grill on the other side for ± 3 minutes.
When nice and grilled on both sides wrap the steaks in aluminium foil and let rest for ± 10 minutes, during this time you can grill the veggies.
Charred Spring onion (8 minutes)
Brush olive oil on the spring onions and add them to the hot grill pan. Don't move them around but let them get nice char lines.
If they curl up at the ends, just push them down with the tongs, squishing out some of the juices. Grill for ± 4 minutes on each side. They should fee slightly soft on the inside when you press them down with a finger.
When you're happy with the charring and the texture remove from pan and season generously with sea salt.
Plate up the veggies, potatoes and beetroot-horseradish salad onto the plates.
Remove the steaks from the aluminium foil, don't throw away the resting juices!
Slice the steak, add them to the plate and drizzle with the meat juices.
Scoop out a spoonful of the garlic butter and place on top of the steak.
The Steak: The cooking times are for a medium-rare steak. Adjust the timing according to your liking. A rough guide: Rare 2 minutes on each side, Medium 3 minutes on each side, well done 5 minutes on each side. But this also depends on the thickness of the steak, so a bit of intuition is needed here. I recommend to poke the meat with your finger while cooking to gauge the texture.