Dry Aged Ribeye

Components

  • Broccoli Rabe

  • Romescu

  • Garlic Chips

  • Toasted Almonds

  • Ribeye

  • Broccoli Rabe

  • Yield: 1 cup florets; 2 cups puree

Ingredients

  • Kosher salt

  • 1 bunch broccoli rabe, florets trimmed and separated

  • 1 lemon, juiced

  • 2 oz Extra Virgin Olive Oil

 

Method

 

Bring a large pot of water to a boil with 1 cup of salt per gallon. Blanch the florets for about 45 seconds, until bright green, then submerge into an ice water bath. Once cool, drain on paper towels. Blanch the leaves of the broccoli rabe, until bright green and tender, about 2 minutes. Submerge in an ice water bath to shock. Place the leaves in a blender with the lemon juice and 1 Tbs salt. Blend until smooth, then stream in the olive oil. Pass through a chinois.

 

Romescu

  • Yield: 2 cups

 

Ingredients

  • 3 red bell peppers

  • 2 Tbs canola oil

  • Kosher salt

  • 3 cloves garlic, minced

  • ¼ cup Marcona almonds

  • 2 lemons, juiced

  • 1 cup Extra Virgin Olive Oil

  • 1# softened butter

 

Method

 

Preheat oven to 375 degrees Fahrenheit. Coat the peppers in the canola oil and season liberally with salt. Use tongs to hold the peppers over an open flame, rotating when each side is completely charred. Once all sides are charred, place the peppers in a bowl and cover tightly with plastic wrap to allow the steam to loosen the skin. Spread the Marcona almonds on a sheet pan and toast in the oven until golden brown, about 8 minutes.

 

Peel the charred skin off the peppers and pull out all seeds. Place the peppers in a food processor along with the garlic, almonds, lemon juice, and 2 Tbs salt. Blend thoroughly to combine. Remove half of this mixture and set aside. Finish the Romescu by streaming the olive oil in the food processor. With the unfinished half, place in a mixing bowl with the soft butter to completely combine. Place the compound butter in between two sheets of parchment paper and use a rolling pin to spread into a ¼ inch thick sheet. Refrigerate the Romescu butter to harden.

 

Garlic Chips

  • Yield: 12 chips

 

Ingredients

  • 4 cups canola oil

  • 1 head garlic, peeled

  • ½ gallon whole milk

  • Kosher salt

 

Method

 

Heat canola oil in a saucepot over medium heat. Use a mandolin to slice the garlic into 1/8th inch thick slices. Place the garlic in a small saucepot and cover with enough milk to submerge. Bring the milk to a boil, strain the milk into a container, cover with fresh milk, and repeat the process two more times. Dry the cloves on paper towels and test one of the slices in the oil to check the temperature. If the piece browns to quickly, lower the heat. If no bubbling occurs, increase the heat slightly. Place all the slices in the oil and stir while bubbling occurs. Once the garlic is golden brown, drain on paper towels and season with a touch of salt.

 

Toasted Almonds

  • Yield: 12 pieces

 

Ingredients

  • 4 oz unsalted butter

  • 12 slivered almonds

  • 1 lemon, juiced

  • 1 Tbs kosher salt

 

Method

 

Heat the butter in a sauté pan over medium- high heat. Once the butter is melted and bubbling, add the almonds. Continue swirling in the pan until the almonds become light golden brown. Immediately turn off the heat, add the lemon juice to stop the cooking, and drain the almonds on a perforated pan lined with a towel. Season with the salt.

 

Ribeye

  • Yield: 1 portion

 

Ingredients

  • 1 8oz Dry Aged Ribeye

  • Kosher salt

  • Fresh cracked black pepper

  • ¼ cup canola oil

  • 1 sprig thyme

  • 1 sprig rosemary

  • 1 garlic clove, peeled

  • 2 Tbs unsalted butter

 

Method

 

Heat a sauté pan or cast-iron skillet over high heat. Season the steak liberally with salt and pepper on both sides. When the pan is hot add the oil. Once the oil is fluid in the pan, but not smoking, carefully place the steak in the pan. Lower the heat to medium and apply gentle pressure to encourage even browning. Once a deep brown color is achieved, carefully flip the steak. When the second side begins to take on sufficient color, add the thyme, rosemary, and garlic to the pan. As soon as the rosemary and thyme pop, add the butter, then begin basting the surface of the steak. Continue basting to keep the butter foam stable, check the bottom side for color, and flip to thoroughly brown the other side while basting. Once the final side is nicely caramelized, remove the steak from the pan onto a rack to rest.

 

Plating

 

Heat the Romescu puree and broccoli rabe puree in separate saucepots to warm through. Warm the broccoli rabe florets in a small sauté pan with a touch of water and butter. Spread the broccoli rabe puree in a perfect rectangle in the center of the plate. Make a swoosh with the Romescu puree on the left side of the plate and top with the florets. Intersperse the garlic chips and almonds within the florets. Garnish with garlic blossoms. Dry the top of the steak with a paper towel and cut a portion of the Romescu butter to fit perfectly on top. The butter will begin to melt on contact, so work quickly. Remove the parchment paper from the butter and top the steak. Slice the steak into one-inch-thick slices and place atop the broccoli rabe puree. Garnish with micro chives and micro cilantro.