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.

2
Servings
1341
Calories Per Serving
Deliver Ingredients

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
  • 4 sprigs fresh thyme
  • 2 cloves garlic

For the potatoes

  • 6 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
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 Cup chicken stock

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.

Nutritional Facts

Total Fat
96g
100%
Sugar
40g
44%
Saturated Fat
56g
100%
Cholesterol
221mg
74%
Carbohydrate, by difference
99g
76%
Protein
28g
61%
Vitamin A, RAE
647µg
92%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
396mg
40%
Choline, total
59mg
14%
Fiber, total dietary
6g
24%
Fluoride, F
10µg
0%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
70mg
22%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
455mg
65%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
1476mg
98%
Vitamin D (D2 + D3)
3µg
20%
Water
569g
21%
Zinc, Zn
2mg
25%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.