Boneless Rib Eye
- 2 tablespoons chili powder
- 2 tablespoons cayenne powder
- 2 tablespoons garlic powder
- 2 tablespoons dried basil and oregano
- 1 (12-ounce) boneless rib-eye steak
- Pan Sashed Potatoes, recipe follows
- Fried Artichoke Hearts, recipe follows
Preheat oven to 450 degrees F. Preheat a grill to high.
To Prepare Steak: Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare. Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.
To assemble dish: Place steak on oval dish, topped steak with potatoes. Surround plate with chokes.Pan Smashed Potatoes:
5 small Yukon gold potatoes
3 tablespoons unsalted butter
Salt and freshly ground black pepper
1 tablespoon sour cream
1/3 cup chopped green onions
1/3 cup crispy cooked bacon
Wash the potatoes well, then cut in quarters, and drop in boiling water for 15 minutes or until fork tender. Drain potatoes well. In a saute pan melt the butter. When bubbling add the potatoes. Season with salt and pepper, to taste. Start smashing potatoes with a back of a fork until potatoes gather in the pan. Finish potatoes by topping them with sour cream, green onions and bacon.Fried Artichoke Hearts:
4 artichoke hearts. canned
2 cups all-purpose flour
3 cups vegetable oil
Preheat the oil in a fryer or a deep pot to 350 degrees F.
Take artichoke hearts out of can, drain well, and toss in flour. Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 2 minutes. Remove to a paper towel lined plate. Season with salt and pepper.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, All Rights Reserved, Ralph Pallarino
Recipe courtesy of Bobby Flay