Best Aged Rib Eye With Onion Purée Recipes
PAN-SEARED RIB-EYE WITH FRENCH ONION CONFIT
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 1 to 2 servings
Number Of Ingredients 25
Steps:
- For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
- For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.
- Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
- Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
DRY AGED RIB-EYES
Steps:
- Make space in back of refrigerator for 7 to 10 days at a steady temperature of 38 degrees F.
- Remove roast from packaging and rinse well. Pat completely dry, wrap with 3 layers of cheesecloth. Place on a rack fitted inside a sheet pan in back of the refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in the refrigerator for 6 to 9 days undisturbed. Make sure to check your refrigerator for temperature accuracy prior to dry aging. Keep in bottom/back of refrigerator and if possible, a refrigerator that doesn't get opened often.
- Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
- Preheat a grill to medium-high heat.
- Slice roast into 6 (1 1/2-inch thick) steaks. Season with salt and freshly cracked pepper. Cook steaks for 4 minutes on first side, turn and cook 3 minutes more. Transfer to a serving platter. Top with Horseradish Gremolata and let rest 5 minutes.
- In a medium bowl, whisk butter with garlic, horseradish, vinegar, zest and salt. Stir in the parsley.
BLUE CHEESE-AGED RIB-EYE STEAK
Steps:
- For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight.
- Let the steaks sit at room temperature for 20 minutes.
- Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels.
- Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes.
- For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks.
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Aged rib eye with onion purée is a classic recipe that is perfect for steak lovers who appreciate the full flavor of perfectly aged beef. This dish is not only delicious but is also a simple and straightforward recipe that allows you to create a mouth-watering steak that is sure to impress your guests. The addition of onion purée elevates the dish to new heights and creates an exciting new flavor profile that complements the steak perfectly. In this article, we will explore what makes aged rib eye steak so amazing and how you can prepare it with the perfect onion purée recipe to create a show-stopping meal.
The Magic of Aged Beef
Ageing beef is the process of hanging beef carcasses for several days or weeks at a specific temperature and humidity level. Dry-aging is the most popular and preferred method as it preserves the tenderness, texture, and flavor of the beef. Through dry-aging, moisture evaporates from the meat, and the natural enzymes within the beef begin to break down the proteins and fats, resulting in a concentrated and intense flavor.
The rib eye cut comes from the muscle area between the ribs and is well marbled, providing the perfect combination of fat and meat. As it ages, the meat becomes tender and more flavorful, resulting in a melt-in-the-mouth texture with a rich, beefy flavor. The aging process also enhances the umami and sweetness of the meat, creating an intense and delicious taste that is truly unique.
The Perfect Onion Purée Recipe
The onion purée elevates the dish by adding a sweet and savory flavor that complements the beef perfectly. Here is a simple and easy-to-follow recipe for onion purée that will bring your dish to life.
Ingredients:
- 5 large onions, sliced thinly
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ cup of cream
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves, chopped
Directions:
- In a large saucepan, melt the butter and add the olive oil. Once the butter has melted, add the sliced onions and stir to combine. Cook the onions over medium heat for 25-30 minutes until they are very soft and golden brown.
- Stir in the honey and thyme leaves and continue to cook the onions for an additional 5 minutes until they are caramelized and fragrant.
- Once the onions are fully caramelized, transfer them to a blender and blend until smooth. Slowly add the cream and continue blending until the purée is smooth and creamy. If the consistency is too thick, you can add more cream as desired. Season with salt and pepper to taste.
- The onion purée is now ready to serve with your perfectly aged rib eye steak.
Preparing the Aged Rib Eye Steak
Now that you have your onion purée recipe and a good understanding of the magic of aged beef, it's time to prepare your steak.
Ingredients:
- 2 aged rib eye steaks, about 1 inch thick
- 1 tablespoon of olive oil
- Salt and pepper to taste
Directions:
- Remove the aged rib eye steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- Preheat your oven to 375°F. Heat a cast-iron skillet over medium-high heat on the stove.
- Coat the steaks in olive oil and season them generously with salt and pepper.
- Place the steaks in the skillet and cook for 2-3 minutes on each side until the steaks develop a crust. Do not move the steaks around too much as this will prevent them from browning correctly.
- Transfer the skillet to the oven and cook the steaks for 5-7 minutes until they reach an internal temperature of 125-130°F for medium-rare or 135-140°F for medium.
- Remove the steaks from the oven and let them rest for 5 minutes before slicing and serving with the onion purée.
Conclusion
Aged rib eye with onion purée is a delicious and easy-to-prepare dish that is perfect for dinner parties or a special weekend meal. The unique flavor profile of perfectly aged beef combined with the sweet and savory notes of the onion purée creates a show-stopping meal that is sure to impress. The key to the perfect aged rib eye steak is to let it age for the right amount of time and prepare it simply to allow the natural flavors to shine through. With this recipe, you can recreate a restaurant-quality meal at home that is guaranteed to wow your tastebuds.