Double Cut Dry-Aged Bone-In Rib-Eye

Double Cut Dry-Aged Bone-In Rib-Eye
Staff Writer

Charlie Palmer Steak

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:

1202 kcal

Daily value:

60%

Servings:

2
  • Carbohydrate, by difference 79 g
  • Protein 34 g
  • Total lipid (fat) 86 g
  • Vitamin A, IU 5386 IU
  • Vitamin A, RAE 1241 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 8 mg
  • Vitamin D 132 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 12 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 5 g
  • Aspartic acid 2 g
  • Calcium, Ca 342 mg
  • Carotene, beta 347 µg
  • Cholesterol 267 mg
  • Choline, total 62 mg
  • Cryptoxanthin, beta 88 µg
  • Fatty acids, total monounsaturated 25 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 40 g
  • Fatty acids, total trans 2 g
  • Fatty acids, total trans-monoenoic 2 g
  • Fiber, total dietary 5 g
  • Fluoride, F 9 µg
  • Folate, DFE 30 µg
  • Folate, food 30 µg
  • Folate, total 31 µg
  • Glutamic acid 4 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 3 mg
  • Isoleucine 1 g
  • Lactose 11 g
  • Leucine 2 g
  • Lutein + zeaxanthin 170 µg
  • Lysine 2 g
  • Magnesium, Mg 68 mg
  • Methionine 1 g
  • Niacin 8 mg
  • Pantothenic acid 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 507 mg
  • Potassium, K 1541 mg
  • Proline 2 g
  • Retinol 683 µg
  • Riboflavin 1 mg
  • Selenium, Se 39 µg
  • Serine 1 g
  • Sodium, Na 1190 mg
  • Sugars, total 50 g
  • Threonine 1 g
  • Tocopherol, gamma 1 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 3 µg
  • Vitamin D3 (cholecalciferol) 3 µg
  • Water 598 g
  • Zinc, Zn 5 mg
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