Dry Aged Rib-Eye with Gruyère and Rosemary Yorkshire Puddings and Sautéed Sugar Snap Peas

Deselect All

One boneless 2-to-3-inch-thick rib-eye

Kosher salt, to sprinkle generously on steak

Rub:

1/2 tablespoon black peppercorns

1 tablespoon granulated garlic

1 tablespoon porcini mushroom powder

Kosher salt

1 tablespoon brown sugar

Pinch cayenne

1 medium carrot, diced

1 stalk celery, diced

1/2 yellow onion, diced

Olive oil

Yorkshire Pudding:

1 cup all-purpose flour

1 cup milk

2 tablespoons melted unsalted butter

1 teaspoon kosher salt

1/2 cup grated Gruyère, plus more to sprinkle on top

1 large egg

2 sprigs rosemary, minced

1 cup meat drippings, from the roast, or melted lard if not enough drippings

Sautéed Sugar Snap Peas:

Coating of olive oil

2 slices bacon, cut into lardons

2 cups sugar snap peas

Kosher salt

2 tablespoons chiffonaded mint

Red Wine Gravy:

12 cremini mushrooms, stems separated and coarsely chopped, caps sliced

1 clove garlic, smashed

Drizzle of olive oil

1 pint veal demi-glace

1 cup water

Kosher salt

1/2 cup red wine