Brandt Farms Californian Prime Beef Recipe

Bring steak to room temperature

Remove the 16 oz rib eye from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes so it cooks evenly.

Season

Generously season both sides of the steak with the kosher salt and freshly ground black pepper, pressing lightly to adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot, about 5 minutes. Add the neutral oil and swirl to coat the pan; it should shimmer but not smoke heavily.

Sear

Carefully place the steak in the hot pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2.5–3 minutes.

Baste and finish

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and pan juices for an additional 1.5–3 minutes, or until the internal temperature reaches desired doneness (120–125°F for rare, 125–130°F medium-rare, 135°F for medium).

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 7–10 minutes to allow juices to redistribute before slicing.

Slice and serve

Slice the steak against the grain into 1/4–1/2 inch slices. Spoon any reserved pan juices over the slices. Garnish with a spritz of lemon if desired.

Prepare potatoes

Wash and peel (if desired) the potatoes. Cut each potato into 1/2 inch thick rounds, then into 1/2 inch sticks (hand-cut fries). Keep pieces uniform for even cooking.

Soak

Place cut potatoes in a bowl of cold water and soak for 20–30 minutes to remove excess starch. This helps them crisp. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Blanch (optional for extra crispness)

Heat a pot of oil or water to a simmer: for oil-blanching, heat oil to 325°F; for parboil, bring salted water to a simmer. If oil-blanching, fry potatoes in small batches 3–4 minutes until tender but not colored. Remove and drain on a rack. If parboiling, simmer 4–5 minutes, drain and cool completely.

Final fry

Heat vegetable oil in a heavy pot or deep fryer to 375°F. Fry the potatoes in small batches until golden brown and crisp, about 3–4 minutes. Remove with a slotted spoon and place on a paper towel-lined tray or a rack.

Season

While still hot, season the fries with kosher or flaky finishing salt and freshly ground black pepper to taste. Toss gently to coat. Sprinkle chopped parsley if using.

Arrange the sliced rib eye on a warm plate alongside a generous portion of hand-cut fried potatoes. Spoon any reserved butter and thyme pan juices over the steak. Garnish with parsley and serve with a lemon wedge on the side.