Dry Aged Ribeye with Herb Butter & Haricots Vert recipe

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Ingredients: 

  • 4  Ribeye Steaks, USDA Choice or higher
  • sea salt and freshly ground black pepper to taste
  • 2 Tablespoons butter
  • 2 sticks butter
  • 1 Tablespoon thyme (stems removed)
  • 1 bunch haricots vert, trimmed
  • Sea salt
  • 2 Tablespoons butter
  • 1 teaspoon garlic, peeled and chopped

Directions:  

Allow the steaks to sit at room temperature for one hour.  Season generously with sea salt and fresh ground black pepper.  To pan roast, turn on the oven to 350° F, then heat a cast iron skillet or French Steel pan over medium high heat.  Melt the butter and add the steaks.  Do not touch for 2 minutes.  Turn the steaks over.  There should be a nice crust formed.  Place the whole pan in the oven and allow to cook about 5 minutes for medium-rare.  Check for doneness and remove from the oven.  Allow to rest for 5 to 10 minutes.

Place the butter in the food processor along with the thyme and season with sea salt and pepper.  Blend until smooth.

Bring a large pot of water to a boil.  Season generously with sea salt.  Add the trimmed green beans and cover.  Cook for 3 minutes and strain.

Heat the butter in a saute pan over medium-high heat.  Add the garlic and cook for one minute.  Add the haricots vert and toss to coat.  Season with salt and pepper and set aside.

Place ¼ of the haricots vert on each of four plates.  Place a ribeye alongside the beans.  Top the steak with a tablespoon of the herb butter.

Serves 4.

Recipe courtesy Ruffino’s on the River.

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