RSS

Grilled Rib-Eye Steak with Crispy Potato Cake and Oyster Mushroom-Cambazola Compote

31 May

This is one of my all time favorite recipies for Rib-Eye steak. Following the recipie gives you a complete meal…don’t forget the wine of course!

RIB-EYE STEAK

  • 6 (4 ½-ounce) rib-eye steaks
  • Salt and pepper

Season the steaks with salt and pepper about 4 hours prior to grilling; cover with plastic wrap and refrigerate. Let covered steaks sit at room temperature 30 minutes before grilling. Place steaks on a hot broiler and cook for 2 minutes; turn 180 degrees to create a crisscross mark, cooking another 2 minutes. This helps to develop a more even brown crust, and the high heat of the broiler seals in the juices. Turn steaks over and repeat for second side until medium-rare. Let steaks rest for 3 minutes before plating.

OYSTER MUSHROOM-CAMBAZOLA COMPOTE

  • 5 cups oyster mushrooms
  • 6 ounces Cambazola cheese
  • 3 tablespoons canola oil
  • 2 cups julienned red onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chopped chives

Cut off the mushroom stems and reserve for Mushroom Jus. Remove the rind from the Cambazola. Heat the oil in a large skillet over high heat. Add the onion and cook for 2 minutes, or until lightly browned. Add the mushrooms and cook for another 5 to 6 minutes. Stir the onions and mushrooms frequently in the skillet to avoid burning; add the salt, pepper and cheese. Remove from heat; the residual heat from the mushrooms and onions will slowly melt the cheese. Just before serving, fold in the chives.

CRISPY POTATO CAKES

  • 3 quarts rice bran or peanut oil
  • 1 large russet potato
  • Salt and pepper
  • 3 tablespoons canola oil

Heat the oil to 350˚ F in a pot large enough for the oil to rise up during frying. Using the medium teeth of a Japanese mandolin, julienne the potatoes lengthwise. Toss potato in a bowl with salt and pepper. Heat the canola oil in a 14-inch nonstick skillet and form the julienned potatoes into 3-inch rounds; cook until lightly browned on the bottom, about 2 minutes. Turn over and cook until just holding together. At this point, transfer to the hot frying oil and fry until just golden brown and crispy, about 3 minutes. Transfer to a paper towel lined plate.

 SAUTEED SWISS CHARD

  • 1 bunch red Swiss chard
  • 2 tablespoons canola oil
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons water
  • salt and pepper

Clean the chard by grasping the stem between the index and middle finger where the leaves end and pull the leafy part through your fingers, tearing the leaf from the stem. In this recipe, use only the leaves. Wash chard by placing the leaves in a large bowl filled with cold water and swishing them around to loosen the dirt. Let the chard sit undisturbed for 5 minutes to allow all the dirt and grit to settle to the bottom of the bowl. Gently remove the leaves from the top of the water and drain in a colander. If the greens are particularly dirty, repeat cleaning process twice. Place canola oil and garlic in a large skillet over medium heat, when the garlic starts to sizzle, add the chard leaves and season immediately with the salt and pepper. With tongs, turn chard to cook evenly; continue cooking until wilted, about 2 minutes. Wrap in a terrycloth towel to prevent chard from bleeding color on the plate; keep warm.

CABERNET SYRUP

  • 3 cups Cabernet Savignon
  • 1 1/2 cups Veal Stock
  • 1/4 cup sugar
  • 3 bay leaves
  • 4 parsley stems
  • 5 sprigs thyme
  • 1/4 cup julienned shallots
  • 3 cloves garlic, crushed
  • 10 black peppercorns

Place all ingredients in a nonreactive saucepan. Bring to a simmer, skimming frequently. Slowly reduce to a syrupy consistency, about 1 1/2 hours. Strain through a fine sieve; keep warm.

FINISH AND PLATE
Place Swiss Chard in the center of each plate, top with a crispy potato cake, rib-eye steak and Oyster mushroom-Cambazola compote. Drizzle Cabernet syrup around plate.

 And finally, DIVE IN!

 

 Finish and Plate

Advertisements
 
2 Comments

Posted by on May 31, 2008 in Dinner Recipes, From the Kitchen

 

Tags: , ,

2 responses to “Grilled Rib-Eye Steak with Crispy Potato Cake and Oyster Mushroom-Cambazola Compote

  1. Leslie

    May 5, 2012 at 5:27 PM

    Brilliant … we used an amazing Blue cheese from Tasmania, ” Roaring Forties” and local Oyster mushrooms with local strip loin Beef! Absolutely brilliant… that’s all I can say.

     
    • Leslie

      May 5, 2012 at 5:30 PM

      Forgot to tell of the wine pairing… Girolamo Primitivo Vendemmia tardiva, a very reasonable priced choice which was no less than perfect!

       

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: