Grilled Dry Aged Ribeye With Bordelaise, Charred Asparagus, Crispy Potatoes

RECIPE FOR THE HOME COOK AS FOLLOWS

16oz dry-aged rib­eye (we use J&R Meats) both sides sea­soned with salt & pep­per
4 shal­lots, fine­ly diced
1 cup Bor­deaux style red wine
2 cups beef stock
1 tbsp fresh thyme, chopped
1 tbsp fresh rose­mary, chopped
2 bay leaves
2 tbsp but­ter (divid­ed)
1lb small pota­toes (fin­ger­lings work best)
salt & pep­per
1 bunch aspara­gus
1 tsp lemon juice
cook­ing oil

NOTE FROM THE CHEF

For best results, allow the Rib­eye to ​“tem­per” or adjust to room tem­per­a­ture before cook­ing. Sea­son both sides with salt and pep­per before start­ing the bor­de­laise sauce.

FOR THE BOR­DE­LAISE SAUCE

In a medi­um pot, sauté the shal­lots in 1 tbsp but­ter on medi­um heat until they are translu­cent and mois­ture has been cooked off (about 2 min­utes). Add thyme and bay leaves and sauté until they become fra­grant (less than 1 minute). Pour in the cup of red wine to deglaze the pan.
Increase heat to medi­um-high and reduce the sauce until you have about 1⁄4 of it left (about 5 mins). Add 2 cups of beef stock and con­tin­ue to reduce until you reach a con­sis­ten­cy thick enough to hold to the back of a spoon. While the sauce is cook­ing, pre­pare your potatoes.

FOR THE POTATOES

Pre­heat your oven to 425 degrees. Bring a pot of salt­ed water to a boil and boil the pota­toes whole until ten­der (about 10 mins). Drain and toss with 1 tbsp of but­ter and the rose­mary. Put them onto a bak­ing tray and crush each pota­to with your hands (let them cool a bit!) enough to break the skin and reveal the soft insides, but not so much that they fall apart. Bake 30 – 40 min­utes until gold­en and crispy.

FOR THE GRILLED RIBEYE

For best results, always allow the rib­eye to warm up to room tem­per­a­ture before cook­ing. Heat your grill to medi­um high and cook the pre-sea­soned steak for 4 – 6 min­utes on each side. Remove the steak and let it rest for at least 5 min­utes before slic­ing (essen­tial for lock­ing in juices and flavors).

NOTE FROM THE CHEF

Use a meat ther­mome­ter and remove your steak from the grill about 5 degrees below your desired tem­per­a­ture (the steak will con­tin­ue to cook after you remove it from the heat) Rare = 115°, Medi­um rare = 125°, Medi­um = 135°, Medi­um well = 145°, Well done = 155°.

While the steak is rest­ing, toss aspara­gus with oil, salt and pep­per and place on your grill for about 5 min­utes. Once ten­der, remove the aspara­gus from the grill and sprin­kle with lemon juice.

TO SERVE

Arrange pota­toes in the cen­ter of each plate and lay aspara­gus across pota­toes in a sin­gle bunch. Slice the steak and lay over the aspara­gus and pota­toes. Spoon sauce over the top of the meat and use it to dec­o­rate the rest of the plate.