Recipes
Rib Eye Steak
RIB EYE STEAK – serves 4
INGREDIENTS
¾ jar Bottled Thyme Bordelaise Sauce
4 Rib Eye Steaks
6-7 Medium Baby Red Potato – diced
½ head Broccoli – cut into florets
½ head Cauliflower – cut into florets
2 TBSP Butter
½ cup Milk
To Taste Salt & Pepper
¼ TBSP Rosemary
As Needed Oil
Marinade – 1 part oil & vinegar dressing to 2 part cold water
PROCESS
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Make enough marinade to cover the steaks. (This will vary depending on the thickness of meat and what you use to marinade in.) Allow steaks to marinade for 1-4 hours.
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It’s always best to start potatoes in cold water and bring both up to a boil together. What I do is fill a pot with water and add a large pinch of salt, then cut the potatoes and put them in the water; soaking them for 1-2 hours before cooking. The salt helps flavor them potatoes and draws out the starches, which makes for a better final product.
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Pre-heat your oven to 350 degrees. Blanch the broccoli & cauliflower in boiling water for approximately 1 minute. Strain and shock in a bowl of ice water. Strain and place on a cookie sheet that has been lined with a clean kitchen towel to soak up excess moisture.
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Spread the broccoli and cauliflower out on to a cookie sheet that has been lightly oiled. Season with salt & pepper, roast for 30 minutes – until lightly charred.
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Bring the potatoes up to a boil on med-high heat and cook until fork tender – approximately 10 minutes. Strain and mash the potatoes. (either by hand or with a mixer)
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Return the potatoes to the pot, add the milk and butter. Season with salt & pepper. Heat up on medium-low heat until the butter has melted, mixing often.
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Heat a large skillet up on medium-high heat, adding 1 TBSP of oil. While the pan is heating up, remove the steaks from the marinade and pat dry with a paper towel.
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Sear the steaks until a nice crust forms, approximately 2-3 minutes on each side. Depending on desired doneness and thickness of steaks will determine exact cooking times. If you would like your steaks cooked to medium-well or well done, I would finish them in the oven once they get past medium. This will prevent burning.
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Once the steaks are done, place them on your cutting board and allow them to rest for 4 minutes. Drain any oil that is in the pan. Lower the heat to medium and add the Bordelaise Sauce to the pan; heat until a simmer. Once the steaks have rested, slice them down and drizzle the sauce over top. Enjoy!
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