Black Powder Rubbed Dry-Aged Rib-Eye with Black Garlic Chimichurri, Crispy Pickled Fresnos and Melting Sweet Potatoes
Total: 2 hr 40 min
Active: 40 min
For the black powder rub: I invented this formula to replicate the 1200-degree infrared char any great American steakhouse imparts on their chops. The seeds give it body and crunch you just can’t achieve with peppercorns alone, while the dark brown sugar give the caramelization an extra boost. The onion and garlic give it the edge it needs.
For the steak: In a dry pan, toast the sesame seeds, peppercorns, poppy seeds and mustard seeds over medium-high heat for 1 to 2 minutes, or until fragrant. Transfer to a spice grinder or a small food processor along with the salt, brown sugar, dehydrated onion and granulated garlic and pulse until finely ground.
Completely coat the steaks in the black powder rub. Place on wire-racked sheet pan. Place in the oven for about 1 hour, or until the internal temperature reaches 115 to 120 degrees F. Heat a large cast-iron skillet or griddle pan over high heat. Sear each side of the steak (including the “sides”) for 3 to 4 minutes a side, or until super charred.
For the chimichurri: Pulse the parsley, cilantro, vinegar, red pepper flakes, black garlic, salt and pepper to taste in a food processor until roughly chopped, 8 to 10 pulses (scraping the sides of the bowl in between pulses). Transfer to a bowl and stir in the olive oil. Season to taste and set aside.
For the melting potatoes: Preheat the oven to 425 degrees F. In a medium bowl, add the potatoes, butter, cinnamon and salt and toss to coat. Arrange the potatoes in a single layer on a sheet pan, then bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and return to the oven for 15 to 18 more minutes; the potatoes should be golden brown with a nice crisp on the outside and soft on the inside. When ready to serve, arrange on a platter and sprinkle with the pecans and chives.
For the crispy Fresnos: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, sugar, red pepper flakes, salt and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the sliced chiles. Let cool and allow to sit for at least 30 minutes.
Set up a deep fryer with vegetable oil and heat to 350 degrees F. Combine the flour and cream of tartar in a bowl, then toss in the pickled chiles to coat, dusting off any excess. Deep fry until crispy, 1 to 2 minutes. Drain on a paper towel-lined plate and season immediately with salt.
To serve, using a sharp knife, remove the bone from the steaks and slice off the collar or spinalis. Cut into 1/2-inch slices. Slice the rest of the steak into 1/2-inch slices. Fan out the sliced meat onto a plate and sprinkle with some additional black powder rub. Drizzle with chimichurri. Top with crispy Fresnos. Serve with melting potatoes on the side.
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