How to Make a Perfect Roasted Rib-Eye Steak with Tyler Florence | Worst Cooks in America



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Get the recipe: https://www.foodnetwork.com/recipes/tyler-florence/bone-in-rib-eye-with-black-truffle-mashed-potatoes-roasted-shallot-and-beurre-rouge-8647481

Bone-In Rib-Eye with Black Truffle Mashed Potatoes, Roasted Shallot and Beurre Rouge
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 1 hr 5 min
Active: 50 min
Yield: 2 servings

Ingredients

Potatoes:
1 pound Yukon gold or other yellow potatoes (about 4), peeled and diced
Kosher salt
1 1/2 cups heavy cream
4 tablespoons unsalted butter
2 sprigs fresh thyme
1 ounce black truffle
1 teaspoon extra-virgin olive oil

Steak:
One 2 1/2-inch bone-in rib-eye steak
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large shallots, halved
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small bunch fresh thyme
Juice of 1/2 lemon

Sauce:
2 tablespoons extra-virgin olive oil
1 shallot, sliced into rings
1 small bunch fresh thyme
3 cups red wine (I used Cabernet Sauvignon)
1 cup demi-glace
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons cold unsalted butter, diced into cubes
Watercress, for garnish

Directions

Special equipment: a truffle shaver

For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes.

Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream.

Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk.

For the steak: Preheat the oven to 400 degrees F.

Dry the steak off on both sides very well and sprinkle liberally with salt and pepper.

Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side.

Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice.

Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing.

For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper.

Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat.

Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress.

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35 Replies to “How to Make a Perfect Roasted Rib-Eye Steak with Tyler Florence | Worst Cooks in America”

  1. Just have to point out that they switched steaks for sure, no way a 36oz steak 2+ inches thick comes off the heat at 133 and is still rare to medium rare after resting for 10 minutes, I pull my 1.5+ inch steaks at 120 to 125 tops and usually end up with perfect medium rare or slightly towards medium after 10 minutes of resting.

  2. While this this sauce is mounted with butter, it's actually closer to a sauce borderlaise. A beurre rouge doesn't have demi-glace in it, where as a borderlaise is more so a red wine/demi redux.

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