Butter-Basted Pan-Seared Aged Rib Eye Steak
with a herb salad & dijon vinaigrette
Who doesn’t enjoy a steak? Whether it is a sirloin or strip, T-Bone or Rib Eye, steak is a for sure favorite in every carnivore’s diet. This juicy flesh of cooked meat is a treat in my house since I rarely serve it. For one thing, too much of a good thing is bad for you, such as half a cup of butter, and another being chicken is a significantly cheaper find in the grocery store. But with it being Valentine’s Day, I thought I would splurge and treat my boyfriend to one of his favorite meals that I rarely make for him except on special occasions. Nothing says I love you like a Rib Eye steak cooked rare that has been basted in butter and garlic. Deeeeee-lish!
A Rib Eye tends to have both a nutty and tender taste packed full of flavor. I opt for an aged cut because the proteins have had time to break down concentrating the beef flavor that is oh so good even more. This is the only way I will eat my steak. Something truly magical happens between the butter, garlic and meat once combined and cooked that creates a taste of nothing but utter perfection. The meat practically melts in your mouth creating a taste that is indescribable. It is just plain ole good!
I know steak is usually served with potatoes, but I prefer a fresh salad to help wash it all down. Fresh herbs are a great way to spice up any salad. Arugula is my go to lettuce for most salads. There is something refreshing about the natural peppery taste to it that adds an extra oomph that romaine lettuce or plain old boring iceberg lettuce can’t do. Topped with the sweet fried shallots, salty brine of the olives, the spicy crunch of radish, and dressed with my Dijon vinaigrette, this salad is a sure crowd pleaser. Mix it together with the steak and you have a dinner that is sure to make anyone love you forever.
Ingredients:
- 1 or 2 Good Quality Rib – Eye Steaks (either bone in or out), 1 ½ inches thick weighing 24 to 32 oz.
- 1 Tbsp. Garlic, minced
- 3 c. Baby Arugula
- ¼ c. Fresh Italian Parsley
- ¼ c. Fresh Cilantro
- ½ c. of Cherry Tomatoes, sliced in ½
- ¼ c. Mixed Olives, sliced in ½
- 4 Radishes, thinly sliced
- 4 Large Shallots, thinly sliced
- 1 tsp. Dijon Mustard
- 2 Tbsp. Fresh Lemon Juice
- ¼ c. Olive Oil
- Salt/Pepper to taste
- 4 Tbsp. Butter (you may need more if you are cooking more than 1 steak)
- 2 Tbsp. Olive Oil
- 2 c. Canola Oil for frying
Directions:
- Prepare the salad. In a bowl mix together the arugula, parsley and cilantro. Cover with a damp pamper towel and set aside in the refrigerator. Slice the tomatoes, olives, and radishes. Set aside in a separate bowl in the refrigerator as well.
- Prepare the vinaigrette. In a small bowl, whisk together the mustard and lemon juice. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper. Cover with plastic wrap and set aside.
- Prepare the shallots. Pour oil into a small pot and heat on medium. Once oil is hot, add shallots and fry. Depending on the pot size you may have to do this in batches (about 10 minutes). You know the shallots are done when then are a golden brown. Remove from oil and set on a plate.
- Carefully pat steak dry with paper towels. Season liberally on all sides (including edges) with salt and pepper.
- Heat olive oil in a 12-inch heavy-bottomed cast-iron skillet or sauté pan over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden brown crust starts to develop (about 4 minutes).
- Add butter and garlic to the skillet and continue to cook, flipping steaks occasionally, and basting any light spots with foaming butter. If butter begins to smoke excessively or steaks begin to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steaks, aiming at light spots.
- Continue flipping and basting until an instant read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium rare, or 130°F for medium, 8 to 10 minutes total. Immediately transfer steaks to a large heat-proof plate. Cover and let rest 5 to 10 minutes.
- While steaks are resting toss all the salad ingredients in a bowl and drizzle with Dijon vinaigrette.
- Place the steak on a plate and then top with mixed salad. Finish with a handful of fried shallots on top.
- Serve!
