We are still meat deprived from our trip to India. We saw a recipe in The New York Times for a Valentine Dinner of Rib-Eye Steak and Potatoes for Two Interestingly we have never made an oven roasted steak before. You start by searing in a very hot cast iron pan. Then transferring the pan containing the meat to a hot oven. We decided to try this method rather than our traditional grilling outdoors. It was delicious! I am sure part of the success was we purchased a beautiful dry-aged rib eye from McCall's Meat and Fish. Loved it!
Rib-Eye Steak and Potatoes for Two
New York Times
For a special occasion with a sweetheart, sharing a simple,
luxurious dinner at home is even better than going to a restaurant. Splurge on
a cut like rib-eye or tenderloin and open a great bottle of wine. It’s a
simple, no-fuss endeavor, yet very special.
Ingredients
1 large boneless rib-eye steak, cut 2
inches thick (at least 1 1/2 pounds)
Salt and
freshly ground black pepper
2 cloves garlic, sliced, plus 1
teaspoon minced garlic
1 rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
2 tablespoons butter
¼ cup finely chopped parsley
Finely grated
zest of 1 small lemon
Arugula or
watercress, for serving (optional)
Preparation
1. Season
steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary
and set aside to marinate, 20 to 30 minutes.
2. Heat
oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add
potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain
and keep warm.
3. Heat
a cast-iron or other heavy skillet over high heat. Remove and discard sliced
garlic from steak. (If left on, it will burn in the skillet.)
4. When
pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes.
Wait until steak forms a crust and comes away cleanly from the bottom to
move it.
5. Flip
steak and transfer pan to oven, uncovered. Roast until juices begin to rise on
surface of steak (you will see the droplets) and internal temperature is 120
degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil,
for 5 to 10 minutes. (Residual heat will continue to cook the meat to
medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for
the steak.
6. Melt
butter in a wide skillet over medium-high heat. Add potatoes and toss to coat
and heat through. Sprinkle with salt and pepper. Add minced garlic and cook,
stirring, until softened but not browned, 1 minute or less. Gently stir in
parsley and lemon zest and transfer to serving bowl.
7. Cutting
on a slight diagonal, slice steak into 1/2-inch slices, then transfer to
plates. If using, place a handful of greens next to the steak. Serve
immediately, passing potatoes at the table.
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