Rib Eye Steak
RIB EYE STEAK – serves 4
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
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.
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.
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.
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.
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)
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.
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.
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.
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!
Visit our store to purchase your Bordelaise Sauce