Thrift Shop Chef: Recipe – Cast Iron Steak
Ribeye Steak with Vegetable Medley, Roasted Fingerling Potatoes and Brown Butter Purée
Vegetable Medley
Ingredients
- ½ lb French green beans thinly sliced
- 1 large carrot, peeled and diced
- 1 tablespoon butter
- Salt and pepper
Preparation
- Place green beans, carrots and butter in a sauté pan over high heat and stir to coat as butter melts.
- After 1 minute the green beans and carrots should be sizzling and popping. Take off heat and serve.
Ribeye Steak
Ingredients
- 8 to 12 oz ribeye steak
- 1 clove of garlic, crushed
- tablespoon of butter
- salt and pepper
Preparation
- Take your steaks out of the refrigerator an hour before you cook them in order to bring them up to room temperature.
- Season one side of your steaks generously with salt and pepper, then set aside for 5 minutes.
- Place your steaks so that the side with the fat cap is facing down, in a cast iron pan over medium heat for 3 minutes to render out some of the fat.
- Flip your steaks so that the seasoned side is down and cook for 4 minutes. Season the side facing up with salt and pepper.
- Flip your steaks and turn the heat down to medium-low. Cook for another 4 minutes.
- As that side cooks, place butter in the pan along with the crushed clove of garlic.
- As the butter melts, use a spoon to scoop the melted butter on to the top of the steaks, basting them as they cook.
- Remove steaks from pan and allow to rest for 5 minutes before slicing.
Roasted Fingerling Potatoes
Ingredients
- 1 lb bag, multicolor fingerling potatoes
- 2 cloves of garlic, minced
- olive oil
- salt and pepper
- rosemary, finely chopped
Preparation
- Parboil your potatoes so that they are not completely cooked through, but can be pierced by a fork.
- Slice potatoes in half, lengthwise.
- Pour a hearty glug of olive oil in a cast iron pan over medium-high heat. Lay your potatoes flat side down in the pan and season with salt and pepper.
- As potatoes start sizzling, give the pan a few flips to move potatoes around.
- Add garlic and rosemary to the pan and flip to mix ingredients.
Brown Butter Purée
Ingredients
- 1 stick of butter
- Olive oil
- 1 onion, chopped
- 1 large carrot, chopped
Preparation
- Place chopped onions and carrots in a small pot with a glug of olive oil. Place on high heat and allow vegetables to sweat.
- Put the whole stick of butter in a sauté pan over high heat, and, using a small whisk, move the butter around the pan as it melts, stirring constantly until the butter is completely melted and turns brown.
- Pour the brown butter into the pot with your sweated vegetables and use an immersion blender to pulse the ingredients to the desired consistency for your purée.
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