Pan-Seared Ribeye with Pommes Purée and Wilted Spinach

Serves 2

Ribeye Steak

Ingredients

• 1 dry-aged ribeye, 18 to 22 oz or more if bone in

• Kosher salt

• Fresh cracked black pepper

• 1 tablespoon neutral oil

• 4 tablespoons unsalted butter

• Fresh rosemary and thyme

Method

1. Pat steak completely dry and season generously with salt and pepper.

2. Preheat a stainless steel pan over medium high heat.

3. Add oil, then steak. Sear without moving for 4 to 5 minutes until a deep crust forms.

4. Flip and sear second side.

5. After searing the second side, lower the heat to medium. Cook the steak slowly being sure not to burn. You will need to flip it a few times to get it cooked completely to your desired internal temperature.

6. Add butter and herbs.

7. Tilt pan and baste continuously for 1 to 2 minutes.

8. Remove at 125 to 130°F for medium-rare.

9. Rest 8 to 10 minutes before slicing.

Michelin-Style Mashed Potatoes (Pommes Purée)

Ingredients

• 1½ lb Yukon Gold potatoes, peeled and kept whole

• 6 oz unsalted butter, cold

• ½ to ¾ cup heavy cream, warmed

• Kosher salt

• White pepper, optional

Method

1. Add potatoes to boiling salted water, reduce to a gentle simmer, and cook until knife-tender.

2. Drain and return potatoes to the pot over low heat for 30 to 60 seconds to dry.

3. Pass hot potatoes through a ricer.

4. Fold in cold butter gradually.

5. Add warm cream slowly until glossy and spoonable.

6. Season carefully.

Quick Wilted Spinach

Ingredients

• Fresh spinach

• 1 clove garlic, sliced

• Steak pan drippings

• Lemon juice

Method

1. Add greens to steak pan and toss.

2. Make a space in the center of the pan and add the garlic and a drizzle of olive oil. Stir the garlic for just 20 or 30 seconds. You want to keep the garlic as fresh as possible.

3. Toss the spinach with the garlic and remove from the heat.

4. Finish with a squeeze of fresh lemon juice and salt.