18oz Bone In Ribeye Recipe
truffle whipped golden potatoes | haricot verts | cambozola and herb steak butter
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Ingredients
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For the Ribeye
For the Truffle Whipped Golden Potatoes
For the Haricot Verts
For the Cambozola and Herb Steak Butter
Method
Prepare the Ribeye
- 1
Season and Cook the Steak
Remove the ribeye steak from the refrigerator and let it come to room temperature. Season both sides generously with salt and black pepper. Heat olive oil in a cast-iron skillet over high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare. Use a meat thermometer to reach an internal temperature of 130°F (54°C). Remove from heat and let rest for 5 minutes.
Prepare the Truffle Whipped Golden Potatoes
- 2
Cook and Whip the Potatoes
Peel and chop the golden potatoes into even chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain and transfer to a mixing bowl. Add heavy cream, butter, truffle oil, and salt. Mash until smooth and creamy. Adjust seasoning to taste.
Prepare the Haricot Verts
- 3
Prepare the Cambozola and Herb Steak Butter
- 4
Make the Herb Butter
In a small bowl, combine softened butter, Cambozola cheese, chopped parsley, chopped chives, and garlic powder. Mix until well blended. Transfer to parchment paper, roll into a log, and refrigerate until firm.
