Name: Pepper-Crusted Cowboy Rib Eye with Anchovy-Blue Cheese Butter and Rosemary Smoke
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: Two 40-ounce prime bone-in, frenched cowboy rib-eye steaks; 2 tablespoons black peppercorns; 2 tablespoons white peppercorns; 2 tablespoons pink peppercorns; 1 heaped tablespoon kosher salt; 1 tablespoon turbinado sugar; 1 stick unsalted butter, at room temperature; 2 tablespoons canola oil; 1 small bunch fresh thyme; 2 cloves garlic, skin on; 2 sticks (1 cup) unsalted butter, at room temperature; 1/4 cup crumbled blue cheese; 1 tablespoon finely chopped fresh chives; 1 tablespoon honey; 1 tablespoon stone-ground Dijon mustard; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 3 anchovies, finely chopped; Zest and juice of 1/2 lemon; 4 sprigs fresh rosemary, left uncovered at room temperature overnight to dry out; 2 sweet potatoes, peeled, quartered and cut into about 1/4-inch slices; Kosher salt and freshly ground black pepper; 1 cup heavy cream; 2 tablespoons unsalted butter; 1/2 cup walnuts; 2 tablespoons maple syrup; 1 tablespoon vegetable oil; 2 teaspoons finely chopped fresh chives; 1 head broccoli, cut into 4 to 6 pieces with the stem attached; 3 tablespoons olive oil

Directions

Special equipment:

an instant-read thermometer; a kitchen blowtorch

Preheat the oven to 300 degrees F.
For the rib eye: Let the steaks come to room temperature. Add the black, white and pink peppercorns to a spice grinder and pulse until coarsely ground. Pour into a bowl and mix with the salt and sugar. Brush the steaks on all sides with 1/2 stick of the softened butter and coat the steaks on all sides with peppercorn rub.
Place the steaks on a wire rack set over a sheet pan (line the pan with foil or parchment to make cleanup easier) and place in the oven to reverse-sear for 40 to 45 minutes until the internal temperature reaches 90 to 95 degrees F. Remove from the oven.
Heat a large cast-iron skillet over medium-high heat until smoking. Add the canola oil and add the steaks; cook on one side for 1 to 2 minutes until golden and crusty. Flip the steaks and cook for another 1 to 2 minutes, then add the remaining 1/2 stick butter. Let the butter melt, then use a large spoon to baste the steaks with the butter. Add the thyme and garlic and continue to baste while cooking, flipping every few minutes, until both sides have developed a deep brown crust. Turn the steaks onto their sides to render the fat until crisp and cook until the internal temperature reaches 120 to 125 degrees F, 6 to 8 minutes. Transfer to a wire rack set over a sheet pan to rest for about 10 minutes before serving.
For the anchovy-blue cheese butter: Use a rubber spatula to mix together the butter, blue cheese, chives, honey, mustard, salt, pepper, anchovies and lemon zest and juice until smooth and well combined. Spoon the butter onto a sheet of plastic wrap and roll to form a log. Freeze until firm.
To serve, top each steak with a slice of anchovy butter and two rosemary sprigs. Set the rosemary alight with a blowtorch until it's smoking. Immediately cover the plate with a cloche or large bowl to trap the smoke. Leave it for 1 minute, then remove and serve.
For the whipped sweet potatoes: Preheat the oven to 350 degrees F.
Add the potatoes to a medium saucepan and cover with salted cold water. Cover the pan with a lid and bring to a boil, then reduce the heat and simmer for 10 minutes or until the potatoes are tender when pierced with a knife. While the potatoes are cooking, heat the cream and butter together in a saucepan until steaming. Add the walnuts to a sheet tray and toss with the maple syrup, vegetable oil, and salt and pepper. Toast in the oven for 6 to 8 minutes until golden brown. Season to taste with extra salt and roughly chop. Set aside for garnish.
Once the sweet potatoes are tender, use a slotted spoon to transfer them to the bowl of a food processor and season with salt. Add 3 tablespoons of the hot cream mixture and blend until smooth and creamy, adding more liquid if needed. Spoon into a bowl and garnish with the chopped walnuts and chives and serve warm alongside the steak.
For the broccoli: Use a peeler to remove the tough outer layer of the broccoli stalks.
Heat 2 tablespoons of the olive oil in a 12-inch nonstick skillet over medium heat. Lay the broccoli flat in the skillet, then sprinkle with salt and add 2 tablespoons water; cover to allow the broccoli to steam until bright green, 4 to 5 minutes. Remove the lid, then add the remaining tablespoon olive oil and continue to cook the broccoli until it starts to develop a deep brown color on both sides, about 5 minutes. Take off the heat and toss with the lemon zest and juice and Parmesan. Serve immediately alongside the steaks.

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Pepper-Crusted Cowboy Rib Eye with Anchovy-Blue Cheese Butter and Rosemary Smoke

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Rib Eye:

Anchovy-Blue Cheese Butter:

Whipped Sweet Potatoes:

Lemon-Parmesan Charred Broccoli:

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