SALT-SEARED RIB EYE
I perhaps crave a steak once a year, and this annual yearning will only be met with satisfaction by a juicy bone-in rib eye – salt-seared – and highlighted with my Herb Honey Horseradish Butter; which it is the butter this recipe serves more for than the steak itself.
PREP/COOK TIME: 10 – 12 Minutes
Makes 1 Serving
INGREDIENTS
1 – Bone-in Rib Eye Steak, 1 ½ Inches Thick (Room Temp)
2 Tb – Kosher Salt
HERB HONEY HORSERADISH BUTTER
3 Tb – Finely Chopped Fresh Thyme
1 Lb – Unsalted Butter (Softened)
2 Tb & 1 Tsp – Clover Honey
2 Tb – Prepared Horseradish (Not Sauce)
1 Tb – Finely Grated Garlic
2 Tsp – Worcestershire Sauce
½ Tsp – Coarse Black Pepper
Kosher Salt to Taste
THE NITTY GRITTY
BUTTER – Using a stand-mixer with paddle attachment, add butter, anchovies (including olive oil), garlic, Worcestershire sauce and pepper to bowl. At medium speed, cream ingredients till blended and smooth (about 4 – 5 minutes); season with salt to taste. Shape butter into two logs, wrap in parchment and cling-film and let chill for at least 2 hours before serving. Logs can be stored up to 5 days in the fridge; 6 months in the freezer.
STEAK – Heat a large skillet on medium high till screaming hot (about 3 – 4 minutes). Dust pan evenly with salt. Add steak; let sear for 3 – 4 minutes on one side, allowing salt-crust to form. Flip and sear for another 3 – 4 minutes. Let steak rest for 5 minutes before serving. Top with a generous pat of Herb Honey Horseradish Butter and enjoy.
NOVEMBER 30, 2018
