Steak Recipe

Cooking Instructions

1. 1

   Prepare the Steak

   Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will ensure an even cook.

2. 2

   Season the Steak

   Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

3. 3

   Glaze the Carrots

   In a saucepan, add the baby carrots, 1 tablespoon of butter, sugar, and a pinch of salt. Add enough water to cover the carrots and bring to a boil. Cook until tender, about 10 minutes, then drain and set aside.

4. 4

   Prepare the Potato Pavé

   Peel the potatoes and slice them thinly using a mandoline. Layer the slices in a buttered baking dish, seasoning each layer with salt and pepper. Dot with small pieces of butter and pour in enough water to cover the potatoes. Cover with foil and bake at 180°C (350°F) for 45 minutes, then remove the foil and bake for an additional 15 minutes until golden.

5. 5

   Sear the Steak

   Heat 2 tablespoons of olive oil in a large skillet over high heat. When the oil is shimmering, add the steaks. Sear for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the skillet and let rest for 5 minutes.

6. 6

   Make the Au Jus

   In the same skillet used for the steak, add the beef stock. Scrape up any browned bits from the bottom of the pan and bring to a simmer. Reduce the stock by half, then strain to remove any solids.

7. 7

   Sauté the Escarole

   In a separate pan, heat the remaining butter and sauté the escarole until wilted. Season with salt and pepper to taste.

8. 8

   Plate the Dish

   Slice the rested steak and serve on a plate alongside the sautéed escarole, glazed baby carrots, and potato pavé. Drizzle with the au jus before serving.