Cowboy Cut Ribeye With Loaded Marble Potatoes
by Joey Elenterio, Chef, Cadence, San Francisco, California
- 1 Certified Piedmontese cowboy ribeye
- Drizzle of canola oil
- Salt
- Coarsely ground black pepper
- 1 clove garlic, smashed
- 2 sprigs thyme
- 4 tablespoons butter
Season the steak heavily with salt and pepper. Heat oil in cast iron pan and sear steak for 6 minutes on the first side. Flip and sear for another 5 minutes. Flip once more and add the smashed garlic clove, thyme, and butter to the pan and spoon over steak, basting for 1 minute. Remove the steak from the pan and let it rest for 2 minutes. Serve with Loaded Marble Potatoes (recipe follows).
Loaded Marble Potatoes
- 1 pound marble potatoes
- 3 tablespoons European-style butter
- 1 gallon water
- ½ teaspoon black peppercorns
- 5 sprigs thyme, tied together with twine
- 1 bay leaf
- 1 small yellow onion, diced medium
- 1/3 cup crème fraîche
- 1/3 bunch chives, minced
- 2 tablespoons shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
Place potatoes, butter, water, peppercorns, thyme, and bay leaf, in an oven-safe pan and salt the water generously. Cover with 2 sheets of aluminum foil to seal. Place in a 350°F oven for 90 minutes, or until fork-tender. Remove and strain the potatoes form the liquid. Let the potatoes cool at room temperature.
In a sauté pan, sweat the onions until translucent, then set aside to cool. Place the potatoes in a cast iron or oven-safe pan. Char the outside of potatoes with a blow torch or under an oven broiler and then lightly smash. Place the pan over medium heat to warm and crisp up the potatoes. Season to taste. In a bowl, toss the potatoes with crème fraîche, onions, and sliced chives. Sprinkle with cheddar cheese and serve.