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The Ribeye Steak – The Best Steak to Grill

Dennis Keohane

Dennis Keohane

March 18, 2020
Garlic-Crusted Ribeye with Smoky Hazelnut Scalloped Potatoes on a plate
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1 hr 20 min

Total

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6

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 4 pkg ButcherBox Ribeye Steaks

  • 2 bulbs garlic

    cut in 1/2, keeping skin on

  • 4 Tbsp avocado oil

  • 1 tsp kosher salt

    for roasting garlic

  • ½ tsp black pepper

    for roasting garlic

Smoky Hazelnut Scalloped Potatoes

  • 6 Yukon Gold potatoes

    peeled and ¼” sliced

  • 3 c hazelnut milk, unsweetened

  • ½ tsp smoked paprika

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 1 c pancetta

    diced

  • 5 slices bacon

    diced

  • 1 Tbsp gluten-free all purpose flour

  • 1 c hazelnuts

    finely ground

Step By Step

Instructions

Garlic-Crusted Ribeye

1
Dry ribeye steaks and bring to room temperature.
2
Season steaks generously on both sides with salt and pepper.
3
Preheat oven to 350°F.
4
Rub heads of garlic with 1 tablespoon of avocado oil kosher salt and black pepper and wrap in aluminum foil.
5
Bake garlic for 30 minutes.
6
Once baked, peel skin off garlic and place in food processor with 2 tablespoons avocado oil. Pulse to make a paste.
7
Preheat oven to 400°F.
8
Preheat sauté pan on medium heat. Once hot, add remaining avocado oil, and sear steaks on both sides for 3 minutes per side. Do not overcrowd steaks, and cook in two batches if necessary.
9
Place steaks on a baking sheet and smear 1 large Tbsp of garlic paste on top of each steak.
10
Bake for 9 minutes or until meat thermometer inserted into the thickest part reads 120°F.
11
Let steaks rest for 8 min before slicing.

Smoky Hazelnut Scalloped Potatoes

1
Preheat oven to 350°F.
2
Place potatoes, smoked paprika, salt, pepper and hazelnut milk in large saucepan. Bring to a simmer and cook for 20 minutes.
3
While potatoes are simmering, sauté bacon and pancetta in skillet on medium-low heat for 7-10 minutes, or until crispy.
4
Strain bacon and pancetta, reserving 2 Tbsp of the rendered fat.
5
Once potatoes are cooked, strain and save the hazelnut milk. Layer potatoes in 8x8 baking dish.
6
To make roux, place 1 Tbsp bacon/pancetta fat in large saucepan, and add gluten-free flour. Gradually add the reserved hazelnut milk to the roux, stirring constantly. Once the roux thickens and starts to bubble, remove from heat and pour over potatoes.
7
Mix ground hazelnuts and 1 Tbsp of bacon/pancetta fat together in large bowl.
8
Sprinkle the hazelnut mixture over potatoes and bake for 30 minutes. Serve alongside steaks and enjoy!

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