Butter Basted Ribeye, Pan Sauce and Duck Fat potatoes

Ingredients

• Bone in or boneless rib steaks(cut 1.5-2inches thick)

• Canola Oil

• Butter

• Rosemary

• Garlic

• Potatoes

• Duck fat

• Olive oil

• lemon

• Shallots

• Red wine

• Dijon

You gotta use a cast iron skillet for this recipe. Other wise it wont work. Theyre gonna be steaks from paisanos so they will be GOOD but they just wont be THIS good.

Prep the potatoes

1. Peel the potatoes and drop into (very) salty boiling water. Blanche for 5 or so mins.

2. Pull out and drain, then toss them around in the colander to chuff em up a bit

3. Add them to a pan, toss with some salt pepper olive oil, drizzle with a little lemon, then add some small chunks of duck fat to the pan (itll melt and get the bottom all crispy)

Get the steaks going…

1. Pull em outt of the fridge at least 30 mins before you wanna cook them

2. Dry the hell out of them and season heavily with S+P on all sides.

3. Heat up some vege oil - enough to cover the bottom of a cast iron skillet. It'll be shimmering

4. Add the steaks and cook on each side for 4 minutes (top, bottom and sides)

5. Test with a meat thermometer until it gets to 20 degrees under desired temp.

6. Turn the heat down low, add whole garlic rosemary thyme and butter to the pan, then pull it up on an angle.

7. Using a metal spoon, baste the steaks in the flavorewd butter. Focus on the parts of the steak that are less than that perfect deep brown.

8. Pull the steaks out and rest on a board.

Make the pan sauce

1. Drain some of the butter from the pan. Pull the rosemary stalk out and the garlic clovees out. Dice up the garlic cloves

2. Fry the shallots inn the pan. Add the garlic, deglaze with the wine.

3. Add the dijon, stir to emulsify. Add the stocck and reduce.

Pull it all together

1. Slice the steaks against the grain

2. Lay out on a board

3. Add the potatoes and the bowl of sauce to the board