Cast Iron Ribeye with Béarnaise Sauce and Mashed Potatoes
(GF)
I wanted to recreate that Steakhouse Dinner experience at home. A perfectly seared, juicy steak with rich Béarnaise sauce and creamy mashed potatoes. All with a big glass of red wine.
Yield: 4 Servings
Cast Iron Ribeye with Béarnaise Sauce and Mashed Potatoes
Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour
Ingredients
Mashed Potatoes
- 4 cups Yukon Gold Potatoes, peeled and quartered
- 2 Garlic Cloves
- 1 cup Whole Milk
- 2 TB Unsalted Butter
- Kosher Salt
Béarnaise Sauce
- 6 oz Ghee, melted and warm
- 3 Egg Yolks
- 2 TB Lemon Juice
- 1 Shallot, finely diced
- 1 TB Fresh Tarragon Leaves, chopped
- 2 TB Red Wine Vinegar
- Kosher Salt
- Black Pepper
Cast Iron Ribeye
- 2 Ribeye Steaks, boneless
- 2 TB Unsalted Butter
- 2 Garlic Cloves
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- Avocado Oil
- Kosher Salt
- Black Pepper
Instructions
Mashed Potatoes
- Place potatoes in a large pot with cold salted water.
- Bring to a boil, and drain once potatoes are tender.
- While the potatoes are cooking, place butter, milk and garlic in a small pot and simmer, then remove garlic once the potatoes are drained.
- Place drained potatoes in the bowl of a stand mixer fitted with the paddle attachment.
- Begin mixing potatoes and streaming in the garlic infused milk/butter mixture, until potatoes are smooth.
- Season potatoes with kosher salt to taste.
Béarnaise Sauce
- Sauté shallots in a little ghee, a few cracks of black pepper, and pinch of salt for about a minute. Add in tarragon and red wine vinegar and simmer until the red wine vinegar has cooked down. About 8 minutes. Set mixture aside.
- Add egg yolks and a TB of water to a metal or glass bowl.
- Create a double boiler - Add a few inches of water to a pot and place the metal or glass bowl with the egg yolks and water over it. The water should not touch the bottom of the bowl. Turn the heat on low so the water begins to steam, heating up the bowl.
- Begin whisking the egg yolks until they become thick, light yellow, and a path forms in the bottom of the bowl with the whisk.
- Be careful not to let the eggs get too hot, and if they start to get too thick add a splash of water in.
- Begin slowly drizzling in the ghee, whisking to combine.
- Once all of the ghee is incorporated, whisk in lemon juice.
- Add a spoonful of the shallot tarragon mixture at a time. Taste as you go, you might not need all of the mixture,
- Season with kosher salt.
- This will hold for about an hour. Keep it off the heat, but still over the double boiler, and whisk every few minutes. If it starts to get too thick whisk in a little water.
Cast Iron Ribeye
- Bring steaks to room temperature.
- Pat steaks dry with paper towels and season liberally with kosher salt and black pepper.
- Heat a cast iron skillet to smoking high heat with avocado oil.
- Sear steaks for 3 minutes, without touching them.
- Flip and sear the other side for 3 minutes, then begin searing the edges of the steaks.
- Place the steaks down in the pan and lower the heat.
- Add in butter, garlic and herbs and begin basting the steaks for another minute.
- Allow steaks to rest for about 7-10 minutes before slicing.
- Serve with mashed potatoes and Béarnaise sauce.
