SEARED RIB CAP STEAK WITH ROASTED POTATOES, SNAP PEAS, ASPARAGUS AND WINE REDUCTION

BY: NORR Agency

  • cooking-duration 30 minutes
  • servings 2 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

The components in this dish are designed to complement a juicy seared steak in all the right ways. The rich red wine reduction made with demi-glace doubles down on complex, meaty flavors. And the roasted veggies add the right note of freshness and color to round things out on your plate.

Ingredients

Wine Reduction

  • 1 bottle red wine (cabernet preferred)

  • 1 shallot, thinly sliced

  • 2 garlic cloves, smashed

  • 2 sprigs thyme

  • 2 cups veal demi glace

  • Juice of 1 lemon

Roasted Vegetables

  • 3 cups fingerling potatoes, cut into 1” pieces

  • 1 small shallot, finely minced

  • 1 tablespoon garlic, minced

  • 1 ½ cup sugar snap peas, trimmed

  • 2 cups asparagus, cut into 1 ½” pieces

  • ¼ cup olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 sprigs thyme

Rib Cap Steak

  • 3 tablespoons blended oil

  • 2 Snake River Farm cap of ribeye steaks Buy Now

  • Kosher salt

  • Coarsely ground black pepper

  • 1 sprig thyme

  • 1 small shallot, cut in half lengthwise

  • 3-4 garlic cloves, smashed

  • ¼ cup butter, unsalted, cubed

  • Flakey sea salt as desired

  • 1 bunch watercress, rinsed and trimmed

Directions

1
In a small pot over medium heat combine wine, shallot, garlic and thyme, reduce by half. Add veal stock and reduce by half. Remove from heat and finish with lemon juice. Hold on very low heat until ready for use
8 minutes
1
Preheat oven to 375 degrees f.
7 minutes
2
In a medium mixing bowl combine fingerlings, shallot, garlic, snap peas, asparagus, olive oil, salt, pepper and thyme. Toss well and place onto a baking sheet and place into the oven roast for 20 minutes.
20 minutes
3
While vegetables roast, begin to prepare the rib cap steak.
-
1
In a large skillet heat blended oil over medium-high heat. Season steaks generously with salt and pepper. Carefully place the beef into the pan and seared for 2-3 minutes on the first side. Flip steak over and add the thyme, shallot, garlic and butter. Spoon the butter mixture over the beef for about 3 minutes.
6 minutes
2
6. Remove the steaks from the pan and pour the butter over the top of the beef on a small baking tray. Allow to rest for a minimum of 5 minutes prior to serving.
5 minutes
3
7. Remove the vegetables from the oven.
1 minute
4
Spoon a generous amount of vegetables onto a plate, slice the rib steak thinly, against the grain and drape over the roasted vegetables and season with flakey sea salt. Finish with a drizzle of the wine reduction and freshly picked watercress.
2 minutes