Reverse Seared T-Bones with Harissa-Parsley Butter and Caesar Potato Salad
BY: Snake River Farms
- 2 Snake River Farms American Wagyu Black Grade T-bone steaks, about 1 3/4 pounds each Buy Now
- 5 tablespoons unsalted butter, softened
- 2 tablespoons harissa paste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon grated fresh lemon zest
- 1 teaspoon coarse ground sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds red skinned potatoes, scrubbed and cut into 1 1/2-inch pieces
- 1 anchovy fillet, mashed to a paste with a fork
- 3 tablespoons extra virgin olive oil
- 4 teaspoons fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon minced garlic
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded romaine lettuce
Remove the steaks from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, combine the butter, harissa paste, parsley and zest in a small bowl; mix well. Transfer butter mixture to a sheet of plastic wrap. Wrap the butter, twisting the ends of the plastic wrap to form the butter into a 3-inch long log. Refrigerate until ready to serve.
Preheat the oven to 250 degrees F.
Season the steaks with the coarse ground sea salt and pepper and place on a shallow rimmed baking sheet. Bake until an instant-read thermometer inserted into the thickest portion of the steak registers 120F for medium-rare, about 33-35 minutes. Remove the steaks from the oven and let rest 5 minutes.
Heat a large cast iron skillet over high heat until very hot. Add a steak and sear until well browned, 1 minute. Turn the steak over and cook 1 minute longer. Repeat with the remaining steak. Serve immediately with potato salad.
Combine the potatoes in a medium saucepan with enough cold water to cover by 2-inches. Bring to a boil over high heat, reduce the heat to medium and simmer until potatoes are tender but still hold their shape, about 10-12 minutes. Drain, transfer to a bowl and cool 5 minutes. Combine the anchovy, oil, lemon juice, cheese, garlic, salt and pepper in a separate bowl. Pour oil mixture over the potatoes add the romaine lettuce and toss gently to coat.