16oz Charred Ribeye Steak Recipe

Time1h

Serves2

Local Watercress | Pomme Frites | Roasted Bone Marrow

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Ingredients

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1
Prepare the Pomme Frites
Peel and cut the potatoes into thin strips. Soak in cold water for at least 30 minutes to remove excess starch.
2
Cook the Pomme Frites
Drain and pat dry the potatoes. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels and season with salt.
3
Prepare the Bone Marrow
Preheat the oven to 450°F (230°C). Place the bone marrow in a roasting pan and season with salt and pepper. Roast for 15-20 minutes until the marrow is soft and bubbly.
4
Cook the Ribeye Steak
Remove the ribeye steak from the refrigerator and let it come to room temperature. Preheat a cast-iron skillet or grill over high heat. Season the steak with salt and black pepper on both sides and rub with olive oil. Sear the steak for 4-5 minutes on each side for medium-rare, or until desired doneness.
5
Prepare the Watercress
Rinse the watercress under cold water and pat dry. Toss with olive oil, salt, and pepper to taste.
6
Serve
Slice the ribeye steak and serve it alongside the watercress, crispy pomme frites, and roasted bone marrow.