Double Cut Dry-Aged Bone-In Rib-Eye

3.5 from 8 ratings

There’s nothing more elegant that a rib-eye, and this straightforward dish uses simple aromatics to season the steak, and pairs it with creamy potatoes and crispy Brussels sprouts.

Servings

servings

Ingredients

two 20-ounce double bone-in aged rib-eye steaks
salt and pepper to taste
1 tablespoon extra-virgin olive oil
1/2 tablespoon butter
4 sprigs fresh thyme
2 cloves garlic
6 idaho potatoes
3 cup heavy cream
2 tablespoon truffle shavings (optional)
salt and pepper, to taste
1/2 cup shaved parmesan
1 pound brussels sprouts, trimmed and outer leaves removed
2 tablespoon olive oil
6 ounce pancetta, sliced 1/4-inch thick, small diced
2 cloves garlic, minced
salt and pepper, to taste
1 cup chicken stock

Directions

Season the steaks with salt and pepper. Lay the steak flat on cutting board, tie kitchen twine tightly around the sides and bone; this will help the steak keep its shape during cooking.
In a heavy skillet, heat the oil in pan until hot, add garlic, thyme, and butter. Sear steak on both sides. Tilt skillet slightly to pool oil and butter mixture and spoon baste the steak as it sears. Remove skillet from heat and place in preheated 400-degree oven and continue cooking to desired temperature (medium-rare 130 degrees). Remove from oven and let steak rest for 5-7 minutes before slicing into chops.
Slice potatoes paper-thin using a Japanese mandoline. In a medium saucepan, heat heavy cream; add truffle shavings and season to taste with salt and pepper.
Place sliced potatoes in a large bowl. Pour hot cream and truffle mixture over potatoes and mix to coat potatoes completely.
Grease a large square ovenproof casserole dish. Layer potatoes shingle style, sprinkling Parmesan cheese on top of each layer, finishing with a layer of cheese. Heavily grease around the top edges of casserole with butter. Bake in a preheated 400-degree oven for 1-½ hours.
In a large pot of boiling water, partially cook the Brussels sprouts, about 5 minutes. Remove from heat and drain.
Heat the oil in heavy skillet over medium heat. Add the pancetta and sauté until slightly crisp. Add the garlic and continue to sauté until golden brown, season to taste with salt and pepper. Remove pancetta and garlic mixture from pan and keep warm. Add the chicken stock to pan and reduce broth by half. Add partially cooked Brussels sprouts to reduced stock and mix to coat Brussels sprouts. Add pancetta and garlic mixture to Brussels sprouts and mix thoroughly.