Carman Ranch Ribeye with Crispy Salt Potatoes, Wild Mushrooms and Beurre Rouge

This meal takes a bit of planning, but most of the work can be done ahead; seasoning the steaks the night before is the most important step. If you forget, you can shorten the dry brine by a few hours, though it’s difficult to overemphasize what a difference seasoning overnight makes.

Serves 4

Ingredients

·      4 Carman Ranch ribeye steaks, 12 ounces each

·      2 Tbsp. salt

·      2 Tbsp. freshly ground black pepper

·      4 Tbsp. olive oil or preferred cooking oil

·      Crispy Salt Potatoes, see recipe below

·      Wild Mushrooms, see recipe below

·      Beurre Rouge, see recipe below

Directions

The night before you plan to cook the meal, generously season the ribeyes with salt and pepper. For four ribeyes, use about 2 tablespoons of salt. Place them on a covered plate and return them to the refrigerator overnight.

Two hours before cooking, remove the steaks from the refrigerator and let them come to room temperature.

Preheat the oven to 400°F and place a sheet pan inside to heat.

When the steaks have come to room temperature, heat a heavy skillet, preferably cast iron, over high heat until very hot. Add 2 tablespoons of oil and heat until the surface is rippling but not smoking.

Place the steaks in the hot pan and cook for about 2 minutes, until a dark crust has formed. Flip and repeat on the other side. Set the steaks aside and continue with the remaining steaks until they are all seared.

Remove the preheated sheet pan from the oven and place the steaks on it. Return the pan to the oven and cook for 4–6 minutes, until the steaks reach an internal temperature of about 115°F.

Transfer the steaks to a cutting board and let them rest for about 10 minutes before slicing and serving.

Crispy Salt Potatoes

You can make the potatoes the night before and crisp them just before dinner, or make them the same day.

Ingredients

·      2 lbs. new potatoes, preferably small, golf-ball-sized potatoes

·      1 cup salt

·      2 Tbsp. grapeseed oil

Directions

Place the potatoes in a pot and cover with cold water by a couple of inches. Add the salt and bring to a light boil over medium-high heat.

Boil until the potatoes are fork-tender.

Drain the potatoes and cool them in the refrigerator. If making them the night before, they can cool overnight.

When ready to cook, remove the potatoes from the refrigerator and smash them flat using your hand or a small plate.

Heat the grapeseed oil in a skillet over medium-high heat until hot and shiny but not smoking.

Arrange the potatoes in a single layer and cook until golden and crispy, about 4–5 minutes. Flip and crisp the other side.

Serve immediately, or hold in a 350°F oven for up to 10 minutes before serving.

Wild Mushrooms

Ingredients

·      1 lb. chanterelles or your favorite mix of seasonal mushrooms

·      1 Tbsp. olive oil

·      4 sprigs thyme

·      1 lemon wedge

·      1 tsp. salt

Directions

Heat a skillet over medium-high heat until hot.

Add the oil and heat until rippling. Add the mushrooms, thyme and salt. Sauté until the mushrooms have released all their liquid and are golden brown.

Remove the pan from the heat and squeeze the lemon wedge over the mushrooms.

Serve immediately, or hold in a 350°F oven until ready to serve.

Beurre Rouge

This sauce can seem a little tricky at first, but once you make it, it may become your favorite sauce for red meat.

Ingredients

·      1 shallot, thinly sliced

·      1 clove garlic, smashed

·      ¼ cup dried tart cherries

·      1 tsp. Chinese five-spice

·      ½ cup red wine vinegar

·      2 cups Pinot Noir

·      1 lb. butter

Directions

Melt 1 tablespoon of the butter in a saucepan. Add the shallot and garlic and sauté until the shallot is translucent.

Add the tart cherries, Chinese five-spice, red wine vinegar and Pinot Noir. Simmer until the mixture reduces to about ⅓ cup. It doesn’t need to be exact.

While the mixture reduces, cut the remaining butter into ½-inch chunks.

Once the base has reduced, turn the heat to low. Add the butter a little at a time, whisking continuously until each addition is melted and emulsified before adding more.

Continue until all the butter has been incorporated. The sauce should be silky, shiny and smooth.

Taste and adjust the salt as needed.

Strain the sauce to remove the cherries and shallots.

Serve immediately over the ribeyes.