Ribeye with Wild Ramp Chimichurri

Ribeye with Wild Ramp Chimichurri | 0 Comments
From Blackened Seabass , Aired on Mon 4/4
Chef Jeff Henderson, Ribeye
Instructions

Ribeye with Wild Ramp Chimichurri

WHAT TO GET

Ribeye

Creekstone MasterChef Prime Ribeye

Transglutaminase

WHAT TO DO

1.    With a boning knife, we strip away all of that silver skin and fat which leaves us with a nice clean ribeye that consists of premium black angus beef and its natural marbling.  Next, we have to ‘re-seal’ the ribeye.  One of our secret ingredients in our kitchen is transglutaminase.

2.   After we apply the TG, we seal the ribeye back up and perform a butcher tie (like a pot roast) and wrap it up and let it sit overnight in the walk-in.  The following day we portion our steaks to about 12 ounces per.  Now this is what we at Napa River Grill do for our Delmonico ribeye dish, I recommend that your viewer stop by their local butcher shop and pick up a nice portioned steak so that they can avoid a pretty tedious step in the prep process.

3.   Now that we have our cut of beef ready, let’s get our accompaniments ready.  We served this ribeye with a wild ramp Chimichurri and some fingerling potato confit.  The mindset behind this dish is that it’s simple in the fact that it’s a ‘meat and potatoes’ dish while utilizing some local and seasonal ingredients. 

Wild Ramp Chimichurri

1 bunch of ramps

1 cup of curly parsley

3 tablespoons of fresh oregano

The juice of two lemons

¼ cup of red wine vinegar

1 cup of extra virgin olive oil

½ teaspoon of red pepper flakes

Kosher salt to taste

1.    Place all ingredients except the olive oil into the food processor and pulse until incorporated with one another.  Start to slowly drizzle the olive oil in until you reach your desired level of consistency, season with salt, set aside at room temperature until ready for service.  Done, nice and simple.

Fingerling potato confit

1 pound of fingerling potatoes

1 bulb of garlic

3 cups of rendered duck fat (enough fat to cover the potatoes in a cooking pan) or olive oil

1.    Bouquet garni (a couple of ounces of fresh herbs, chives, parsley, thyme, sage picked from our herb garden and tied together with butchers twine)

2.   Preheat oven to 350 degrees.  Place the potatoes, bouquet garni , and smashed garlic into a cooking dish or hotel pan.  Pour the rendered duck fat or olive oil over the ingredients so that everything is completely submerged. 

3.   Wrap your pan with aluminum foil and place into the oven for about 45 minutes or until the potatoes are fork tender.  Strain the potatoes from the fat and set aside until ready for service.  You can also store the potaoes, still in the fat, in your refrigerator for an extended period of time, hence the true benefit of a confit.  Recycle the duck fat over and over again as it is truly a wonderful ingredient for ones kitchen.

4.   Cook the ribeye by searing it in a cast iron skillet and then performing a basting technique.  In order to do this you will need about two tablespoons of butter, two cloves of garlic and half a bunch of fresh thyme.  Have those items ready and close by. 

5.    First set your skillet on the stove top on high heat.  Once the skillet is hot, season your ribeye with salt and pepper and coat it with a little olive oil.  Place the ribeye into the pan and get a nice sear on both sides about two minutes per each side. 

6.   Once you’ve got your sear, add the butter, garlic, and thyme to the pan and tilt the pan slightly towards you so that all of the juices and melted butter will collect at the bottom of the pan.  What’s going on now is the juices, butter, garlic, and thyme are all infusing together to create an amazingly aromatic sauce of sorts. 

7.   Start spooning all of those liquids onto the ribeye at a fairly rapid pace, really coat your steak with those ‘juices’.  By now your ribeye should be cooked to about a nice medium so remove from the pan and let it rest for about fifteen to twenty minutes. By letting your steak rest it will absorb all of those internal juices and flavors which will result in a much more enjoyable steak eating experience. 

8.   While your steak is resting, go ahead and spoon some of your wild ramp Chimichurri onto the plate.  Go as heavy or light as you like, this sauce is a perfect accompaniment to your steak and potatoes. 

9.   Next heat a pan up to about medium high on your stovetop.  Place some of your fingerling potato confit into the pan with a little olive oil or some of your rendered duck fat and heat those potatoes up and get some real nice caramelization on them.  Season with a little salt and fresh ground pepper.  Place the potaoes on the plate, followed by your ribeye.  Maybe drizzle a little more Chimichurri over your steak and enjoy.

Ingredients
  • Prime Ribeye
  • Transglutaminase
  • 1 bunch of ramps
  • 1 cup of curly parsley
  • 3 tablespoons of fresh oregano
  • The juice of two lemons
  • ¼ cup of red wine vinegar
  • 1 cup of extra virgin olive oil
  • ½ teaspoon of red pepper flakes
  • Kosher salt to taste
  • 1 pound of fingerling potatoes
  • 1 bulb of garlic
  • 3 cups of rendered duck or olive oil

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