Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts
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A dish like this demonstrates to the foam and tweezers-camp cooks why good, old-fashioned, well-established and expertly prepared great food will never die!
Give me this over a plate of “edible earth, foraged spring moss, chocolate covered ants topped with wheat-grass foam”, anytime ! 🙂
But then again, maybe that’s just me……?
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Bon Appétit ! Life is Good !
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Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts
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Caramelized Onion Slice
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Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts
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Preparation :
To read instructions, hover over pictures
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- season one 20 oz bone-in rib eye per person with kosher salt and cayenne pepper
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- cut 3 thick slices of firm tomato and one thick slice of white onion per person, season generously with kosher salt
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- peel, cut into slices, blanch and drain 1/2 large potato per person
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- clean, cut in half, blanch, shock and drain 6 oz brussel sprouts per person
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- saute steak to your preferred temperature, remove from pan, let meat rest at least 10 minutes
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- saute potato slices in garlic oil until golden and crisp, season with kosher salt and cayenne pepper
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- saute onion slice until caramelized
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- when onion is almost done, add tomato slices to heat through
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- in another pan, in 1 tblsp olive oil, saute finely diced salami and onion until onions are translucent
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- add 1/2 tsp garlic paste and the Bruessel sprouts, saute until heated through
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- plate the steak
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- top the steak with onion slice
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- top the onion with tomato slices
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- add the potatoes to the plate, top the potatoes with the Brussel sprouts
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- Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts
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- Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts
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- Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts
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- Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts
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ChefsOpinion 
That’s a great looking steak!
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SPITZE
LikeLiked by 1 person
Gracie, Gino 🙂
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Thanks Stefan 🙂
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