Reverse Seared Ribeye w/ Wine Braised Chanterelle & Fingerling Potatoes

This recipe and post is in honor of a special someone’s birthday - my husband! So naturally, I wanted to make his favorite thing to eat - Reverse Seared Ribeye. While I usually leave this dish to him, he was kind enough to teach me for the blog. And to be honest, since I am still in crutches these days, he may have still ended up doing most of the work (hehe).

So, why Reverse-sear Ribeye when you can just do a regular ol’ sear?

In case you did not know, searing a ribeye means you sear the cut in a hot pan and then put it in the oven to come to temperature (duh). A reverse sear means you put the cut in a low oven temperature to start, bring it to temperature, let it rest, and then sear on very high heat. So, what’s the difference? It’s simple: Reverse-searing usually locks in the flavor and makes the meat so much more tender and juicy. We’ve tested this and agree! And what makes it better? Searing it in ghee! If you have not used ghee, it is clarified butter traditionally used in Indian dishes. It had a higher heat tolerance so ideal when using in very hot temperatures.

And in case you want to make this already amazing main more special, try it side of wine-garlic-butter braised chanterelle mushrooms and some perfectly golden roasted fingerling potatoes. Pro tip - If you want to do it up like the b-day boy, then you add some high proof bourbon and call it a great day!

Note: While the recipe is technically intermediate, there are a number of moving parts, different cooking temperatures that can make timing a challenge. However, there are ample opportunities to let things cool and rest while you prepare the next thing. Some tips: prepare the mushrooms in advance and even prepare the potatoes in advance. You can always re-warm them in the oven or on the stovetop when the steak is ready to go!

Ingredients

Serves 2

Reverse Seared Ribeye

1lb boneless ribeye (good quality steak is a MUST here!)

1 tbsp freshly cracked sea salt

1 tbsp freshly cracked black pepper

good quality olive oil to coat

2 tbsp ghee

Braised Chanterelle

1 cup chanterelle mushrooms (if dried, then use 1/2 cup)

3 cloves of garlic (grated)

1/2 cup bold red wine

1/2 cup beef stock

1 sprig of fresh thyme

Salt and pepper to taste

Fingerling Potatoes

1lb fingerling potatoes

good quality olive oil to coat

1 tbsp sea salt

1 tbsp pepper

2 tsp garlic powder

1 tsp paprika

Additional items:

Grill safe skillet

Meat thermometer (I love the Yummly Smart Thermometer because it tells me when its ready in the oven and I do not have to monitor the time!)

Infrared thermometer (we use the Ooni Infrared Thermometer to check the grill pan)

Method

1. Preheat oven 250 F. Line a baking sheet and set aside.

2. This step can be prepared in advanced and heated up once you are ready. Place the chanterelle mushrooms, garlic, wine and beef broth in a saucepan on low for 30-45 minutes or until reduced. If you notice this is drying too quickly, add more broth. Once reduced and the mushrooms are softened, stir in the butter and season with salt and pepper to taste. Cover and set aside until ready to use.

3. Prepare the potatoes by placing them in a pot of cold salted water. Bring them to a boil for 20-25 minutes or until soft. Arrange the potatoes on a lined baking sheet. Once cool, use potato masher to smash the potatoes so they are flattened. Drizzle the oil over the potatoes and then add in the spices. Toss until well coated. Set aside.

4. Prepare the steak by patting it dry with a paper towel. Season with salt and pepper on all sides. Coat with olive oil. Place in the oven until it comes to desired temperature. This can depend on the thickness of your cut, your oven and preference for “doneness” (105 degrees F for rare, 115 for medium rare and 125 for medium, budget 45 min - 1 hr). I use my Yummly thermometer to tell me once it gets to 100 F (for medium rare). Once ready, remove from oven and set aside until you are ready. Tent loosely with aluminum foil.

5. Meanwhile raise the oven temperature to 400 F. You can start to roast the potatoes while you are preheating the grill (see next step) to improve the likelihood everything will be ready around the same time. Regardless, roast the potatoes for 10 minutes, then flip and roast for 5-10 minutes or until golden and crispy. You can leave them in the turned off oven to keep warm.

6. Preheat your grill with a grill safe pan on high. You want the pan to be at least 500 F before you sear. (I use an infrared thermometer to check).

7. Place 1 tbsp of ghee in the grill pan (it will sizzle!) and sear for 1 -2 minutes. (add remaining ghee). Flip and sear the other side for 1-2 minutes. The steak will also come to temperature internally at this point (we prefer medium rare for this cut).

8. Let the steak rest on a cutting board for 1-2 minutes, Slice across the grain and top with chanterelle mushrooms and some flaky sea salt. Serve with the potatoes and enjoy!