- 1 (48 to 52-ounce) bone-in rib-eye
- 2 tablespoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- Creamed Spinach, recipe follows
- Potato Gratin, recipe follows
Preheat the oven to 375 degrees F.
Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
- 1 teaspoon unsalted butter
- 2 1/2 pounds fresh baby spinach, rinsed
- 1/2 cup water, or as needed
- 2 cups heavy cream
- 2 tablespoons cornstarch
- 1/4 cup milk
- 1/2 cup grated Parmigiano-Reggiano
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 packed cup grated sharp or medium Cheddar
Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
Yield: 6 to 8 servings
- 1 quart heavy cream
- 6 egg yolks
- White pepper
- Butter, for dish
- 3 pounds Idaho potatoes, peeled and thinly sliced vertically
- 1 pound Gruyere, grated
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.
Yield: 6 to 8 servings