80 Day Dry Aged Ribeye For 2 Recipe
potato pavé / radish / turnips / rapini / mushrooms
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Ingredients
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Beef
Potato Pavé
Vegetables
Method
Preparation of Potato Pavé
- 1
- 2
Assemble the Pavé
Layer the potato slices in a greased baking dish, pressing down firmly. Cover with foil and bake at 350°F (175°C) for 1 hour.
- 3
Cool and Slice
Remove from the oven, let cool for 15 minutes, then slice into squares.
Cooking the Ribeye
- 4
Season the Ribeye
Generously season the dry aged ribeye steaks with salt and black pepper on both sides.
- 5
Sear the Steaks
Preheat a cast iron skillet over high heat until it starts to smoke. Add a small amount of oil and sear the steaks for 3-4 minutes on each side for medium-rare.
- 6
Rest the Steaks
Remove the steaks from the skillet and let them rest for 10 minutes before slicing.
Cooking the Vegetables
- 7
Prepare the Vegetables
Trim the radishes and turnips, and slice them thinly. Clean and slice the mushrooms. Blanch the rapini in salted boiling water for 1-2 minutes, then shock in ice water.
- 8
Plating
- 9
Serve the Dish
On a plate, arrange the slices of potato pavé, top with the sliced ribeye, and surround with the sautéed vegetables.