Recipe Fusion: Rib Eye Steaks with Potatoes Au Gratin

• 1 teaspoon of salt

• 1 teaspoon of freshly ground pepper

• ¼ cup of olive oil

• ¼ cup of balsamic vinegar

• ¼ cup Worcestershire sauce

• 2 rosemary sprigs

• 2 rib-eye steaks (~1.25 lbs each)

• 6-10 Yukon gold potatoes (3 pounds)

• 2 Tablespoons butter

• 2 to 3 cups of heavy cream 

• ¼ cup Gruyère cheese, grated (or Parmesan)

• Pinch of nutmeg

1) Prepare the meat marinade. In a large zip-loc back, combine

• 1 teaspoon of salt

• 1 teaspoon of freshly ground pepper

• ¼ cup of olive oil

• ¼ cup of balsamic vinegar

• ¼ cup Worcestershire sauce

• 2 rosemary sprigs

2) Marinate the meat

• Pat dry the 2 rib-eye steaks (~1.25 lbs each)

• Add the steak to the bag with the marinade

• Put in the fridge and marinate for at least 2 hours and up to 12 hours (we usually marinate the steaks in the morning and cook for dinner)

• Remove the steak from the fridge and bring to room temperature (30 minutes)

3) Prepare the potatoes

• Peel the 6-10 potatoes (3 pounds) and slice into ¼-inch slices. Set aside in a large bowl (10 minutes)

• Layer potato slices in a 10- or 12-inch ovenproof skillet, seasoning each layer with salt and pepper as you go. (5 minutes)

• Dot the top with 2 Tablespoons butter. (1 minute)

• Pour in 2 to 3 cups of heavy cream (it should come about ¾ of the way to the top, the amount will depend on the size of your skillet). (1 minute)

4) Gather and prepare the other ingredients for the potatoes

• Grate ¼ cup Gruyère cheese if not already grated and place in a small bowl. Set aside. (2 minutes)

• A pinch of nutmeg

1) Remove the meat from the fridge and bring to room temperature (30 minutes before start cooking)

• Pat the steak dry with a paper towel

2) Heat oven to 350 degrees

3) Heat the oven-proof 12-10 inch skillet with the potatoes over medium-high heat

• Bring the potatoes to a boil (about 3 minutes)

4) Reduce to low heat

• Cook for 10 minutes, uncovered, until the liquid has reduced by about half. (about 10 minutes)

5) Transfer the potato skillet to the preheated 350o degree oven

• Bake until the potatoes are fork-tender and the top is nicely browned. (start potato timer for 15 minutes)

6) Heat a large cast iron skillet over medium-high heat

• Add and heat 2 Tablespoons of canola oil, enough to have a thin layer of oil (2 minutes)

• Add the steaks to the cast iron and cook until the first side is brown and seared (3 minutes)

• Flip the steaks and cook the other side until browned and seared (3 minutes)

7) Put the cast iron skillet with the steak in the preheated 350 degree oven

• Cook in the oven. The time in the oven will depend on the thickness of your steak and the doneness level. At 5 minutes, check the temperature (start the steak timer for 5 minutes)

  • For medium rare (our recommended doneness), we remove the steak when the temperature is 127o   

  • For medium, remove the steak at 135o

  • For medium-well, remove the steak at 145o 

  • For well done (it will be a bit dry), remove at 155o

8) Steak finish

• When the steaks reach the desired temperature, remove them from the skillet and let them rest on a cutting board

9) Potatoes finish

• When the potato's 15-minute timer goes off, check if the potatoes are fork tender and the top is nicely browned; if not, place it back for 2-3 minutes more

• Remove from oven, top with ¼ cup grated cheese, and return to the oven until the cheese is melty and golden brown. (3-5 minutes)

• Remove from oven, sprinkle with a pinch of nutmeg and serve

10) Serving

• Slice the steaks, and serve with the potato gratin

Make Ahead: 
Freezer: 

PRODUCE

MEAT

CANS

CONDIMENTS (REFRIGERATED)

• White miso

PANTRY STAPLES

• Salt

• Black pepper

• Extra-virgin olive oil