Aaa Rib Eye Recipe

1. marinate

Pat the rib eye steaks dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, soy sauce, 1 tbs lemon juice, smoked paprika, black pepper and kosher salt. Rub the mixture all over the steaks on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.

2. cook

Remove steaks from refrigerator 20 minutes before cooking to come to room temperature. Preheat a heavy cast-iron skillet or grill to high heat. When very hot, sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness). Use tongs to sear edges briefly if there is a fat cap. Internal temp target ~125–130°F (52–54°C) for medium-rare. Transfer to a cutting board and tent loosely with foil; rest 8–10 minutes before slicing against the grain into 1/4" slices.

3. Prepare potatoes: rinse cut potato sticks under cold water until water runs clear to remove excess starch. Dry thoroughly in a clean towel.

4. Coat and fry: in a large bowl toss dried potato sticks with flour, cornstarch, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Heat oil in a deep pan or fryer to 175°C (350°F). Fry potatoes in batches for 3–4 minutes until light golden and tender. Remove and drain on paper towels. For extra crispness, increase oil temperature to 190°C (375°F) and return potatoes for a 1–2 minute blast until deeply golden and crisp. Drain and keep warm, seasoning with a pinch more salt if desired.

5. Preheat a grill pan or outdoor grill to medium-high. Brush tomato halves, onion rings and serrano halves lightly with 1 tbs olive oil and sprinkle 1/2 tsp salt over them.

6. Grill: place tomatoes cut-side down and onions and serranos on the hot grill. Grill tomatoes 3–4 minutes cut-side down until char marks form and flesh softens. Grill onion rings 2–3 minutes per side until softened and charred at edges. Grill serranos 2–3 minutes until blistered; for less heat remove some seeds before grilling. Remove and set aside.

7. Warm pitas: brush each pita lightly with butter or olive oil. Warm on the grill or in a skillet over medium heat 1–2 minutes per side until puffed and slightly charred. Keep wrapped in a clean towel to stay soft.

8. Make toum in a food processor or with a hand blender: place garlic cloves and 1 tsp salt in the processor and pulse to a coarse paste. Add 2 tsp ice water and 1 tbs lemon juice. With the motor running, very slowly drizzle in the 180 ml neutral oil in a thin, steady stream so the mixture emulsifies into a creamy, mayonnaise-like sauce. If it breaks, add a teaspoon of ice water and continue slowly adding oil until it comes together. Taste and adjust salt or lemon. Chill until ready to serve. Makes about 3/4 cup.

9. Combine diced tomatoes, minced red onion, chopped cilantro, minced jalapeño (or serrano), 1 tbs lemon or lime juice, 1 tsp olive oil and 1/2 tsp salt in a bowl. Stir to combine and let sit 10–15 minutes for flavors to meld. Taste and adjust seasoning.

10. If using store-bought pickled turnip, drain and pat dry. For quick-pickled: thinly slice raw turnip, pack into a jar and cover with a solution of 1/2 cup white vinegar, 1/2 cup water, 2 tbs sugar and 1 tsp salt. Let sit at least 30 minutes. Drain before plating.

11. Assemble: place two warmed biwaz pitas on the plate. Fan sliced rested rib eye across the center of each pita or serve steak family-style on a board. Arrange a generous portion of fried batata alongside or on the pita. Add grilled tomato halves, onion rings and blistered serranos around the steak. Spoon salsa and a few dollops of toum on the plate or provide in small bowls. Add pickled turnip as an acidic contrast.

12. Garnish & serve: scatter chopped parsley or cilantro over the steak and potatoes, add lemon wedges for squeezing, and serve immediately so steak remains warm and potatoes stay crisp.