| Level: | Intermediate |
| Total: | 12 hr 55 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Two 2-pound bone-in dry-aged rib-eye steaks
- Sea salt
- 1/4 cup grapeseed oil
- 2 tablespoons butter
- 2 cloves garlic
- 2 sprigs fresh thyme
- Broccoli Chimichurri, recipe follows
- Soy Tofu Mustard, recipe follows
- 750 grams grapeseed oil
- 400 grams picked parsley leaves
- 200 grams broccoli florets, grated fine with a knife (only the flower part)
- 1 clove garlic
- 6 grams red wine vinegar
- Salt
- Two 8-ounce pieces firm tofu
- 200 grams Dijon mustard
- 100 grams tamari soy sauce
Instructions
- Season steaks on both sides generously with sea salt. Place on a rack and refrigerate for 12 hours, allowing air to circulate and dry the meat out.
- Preheat oven to 250 degrees F. Heat a cast-iron pan on the stovetop over medium-high heat. Pour grapeseed oil into the pan, then place the steaks in the pan. Get a good sear on the first side, about 5 minutes, then flip the steaks and sear for another minute. Add butter, garlic and herbs and baste, another 2 to 3 minutes. Remove the steaks from the pan.
- Return steaks to a sheet tray lined with a rack. Roast until an instant-read thermometer inserted in the center registers 120 degrees F. Allow to rest at room temp for 5 to 10 minutes before serving. Slice on a bias and top with Broccoli Chimichurri and dot plate with Soy Tofu Mustard.
- To make parsley oil, blend oil and parsley on high, then place in a small pot. Simmer for 5 minutes. Remove from heat, allow to cool until room temp. Pass through a coffee filter.
- Add the broccoli florets, garlic, vinegar and 200 grams parsley oil to a medium bowl. Mix to combine. Transfer to a serving bowl.
- Add tofu, Dijon and soy sauce to a blender. Blend on high until smooth. Transfer to a bowl to serve.
Reviews
I love Michael Voltaggio recipes