Double Cut Dry-Aged Bone-In Rib-Eye

Charlie Palmer Steak

Ingredients

For the steak

  • 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
  • sprigs fresh thyme
  • cloves garlic

For the potatoes

  • Idaho potatoes
  • 3 Cups  heavy cream
  • 2 Tablespoons  truffle shavings (optional)
  •   Salt and pepper, to taste
  • 1/2 Cup  shaved Parmesan

For the Brussels sprouts

  • 1 Pound  Brussels sprouts, trimmed and outer leaves removed
  • 2 Tablespoons  olive oil
  • 6 Ounces  pancetta, sliced 1/4-inch thick, small diced
  • cloves garlic, minced
  •   Salt and pepper, to taste
  • 1 Cup  chicken stock

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.

Directions

For the steak

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.

For the potatoes

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.

For the Brussels sprouts

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.

Nutrition

Calories per serving:

4,356 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

218%

Servings:

2
  • Fat 313g 481%
  • Carbs 236g 79%
  • Saturated 153g 766%
  • Fiber 35g 140%
  • Trans 7g
  • Sugars 27g
  • Monounsaturated 124g
  • Polyunsaturated 19g
  • Protein 167g 334%
  • Cholesterol 961mg 320%
  • Sodium 3,564mg 148%
  • Calcium 903mg 90%
  • Magnesium 485mg 121%
  • Potassium 7,540mg 215%
  • Iron 25mg 137%
  • Zinc 34mg 226%
  • Phosphorus 2,113mg 302%
  • Vitamin A 1,694µg 188%
  • Vitamin C 433mg 721%
  • Thiamin (B1) 2mg 147%
  • Riboflavin (B2) 3mg 156%
  • Niacin (B3) 45mg 227%
  • Vitamin B6 7mg 330%
  • Folic Acid (B9) 364µg 91%
  • Vitamin B12 11µg 189%
  • Vitamin D 4µg 1%
  • Vitamin E 10mg 52%
  • Vitamin K 477µg 597%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...