Butter. Basted. Ribeye. How much better can it get?
For this second beef recipe, I went with one of the most classic cuts: ribeye. In France, you can be pretty sure that almost any local bistro will feature it on their menu. In the most typical fashion, it is served with French fries and called “entrecôte frites”. I guarantee you that’s a dish you’ll want to order if you find yourself in France one day. In fact, one of my favorite bistros takes that dish so seriously, that they actually specialize in it. They don’t have a menu, as this dish is their sole offering, and the only question they ask you is how you like your meat to be cooked. The most amazing thing about this place is their green peppercorn sauce though, not the meat. The recipe’s been kept top-secret for generations so I haven’t been able to get it despite my best efforts. Finally, this place also serves the crispiest/best french fries ever. Just dip them in the pepper sauce and you have yourself one of the best dishes ever. If I haven’t sold you on this place yet, I don’t know what will.
Now, back to our ribeyes. Not surprisingly, ribeyes come from the rib section of the beef. They are nicely marbled (with white strands all across like on the photo below), meaning that they hold a good amount of fat. That makes them extremely tender, as the fat melts during the cooking process and infuses the meat.
Moreover, most of the flavor actually comes from the fat in a piece of meat. There’s a French saying that goes: “Le goût est dans le gras”, literally “the taste is in the fat”, which couldn’t be more accurate. Fat is good. Fat is tasty. Obviously it should be with moderation, but that’s not even a bad kind of fat so go ahead and grill yourself a nice piece of steak! With ribeyes, you’re sure to get that great fatty taste. Another great thing about ribeyes is that they have different textures and tastes across a single cut. The inner portion willl be slightly firmer, with tight muscle strands and grain, while the outer section will be fattier and with a looser grain. That makes for different bites within a single piece, which is great.
Mmmm… How amazing does that melted butter look? Since I’m all about a traditional piece of meat today, I went with one of the most traditional cooking techniques there is: basting. How does it work exactly? Basically, basting involves cooking the meat in a mixture of melted fat and cooking juices infused with flavors. The said juices are poured constantly, or periodically, over the meat throughout the cooking process. This coats it and infuses it with flavors, while keeping it moist.
I chose to serve this ribeye with caramelized mushrooms and blistered shishito peppers. My favorite steakhouse in Philly serves the most amazing side dish of mushrooms and onions so that’s what I went for. You can’t go wrong with that combination anyways. As far as the peppers go, I’ve always been a big fan of shishito peppers. They have a delicious slight heat to them and they soften very nicely under high heat. I found them at the local Trader Joe’s and couldn’t resist. They went great with the steak. Bon appétit!
Total time: 25 minutes
- 1 ribeye steak, boneless
- 1/4 yellow onion
- a handful of baby bella mushrooms
- a handful of shishito peppers
- olive oil
- a dollop of butter
- fresh rosemary
- fresh thyme
- sea salt and freshly ground black pepper
- Start by taking the steak out of the fridge. Season both sides with salt and pepper, and let it sit until it reaches room temperature.
- Meanwhile, slice the onions and mushrooms thinly. Heat some olive oil in a pan, and add the veggies with a good pinch of salt. Let them sweat for a while, stirring occasionally until they turn golden brown. At that point, add the shishito peppers to the pan.
- Then, cook the meat. Heat some olive oil in another pan, and pat both sides of the steak dry. When the oil is hot, let the steak sear in the pan for 5 minutes (untouched). It will get crispy and caramelized. Then, it is time for basting. Flip the steak over, and add a dollop of butter to the pan, with some rosemary and thyme. Tilt the pan at a 45-50° angle towards you, so that all the melted fat drips down to the lower end of it. Using a spoon, constantly toss the liquid over the meat for the next 5 minutes.
- Take the steak out and let it rest for about 10 minutes, covered in aluminum foil.
- Meanwhile, give the veggies a finishing touch. Pour the remaining fat from the steak into the other pan and give it a good stir over high heat. This will give them a glossy finish and a delicious taste.
- Serve the meat with the caramelized mushrooms and onions, and the blistered shishito peppers. And don’t forget a good heaping of dijon mustard! Enjoy!
Temps Total: 25 minutes
- 1 entrecôte
- 1/4 d’oignon jaune
- une poignée de champignons de paris
- une poignée de poivrons shishito
- huile d’olive
- une noix de beurre
- romarin frais
- thym frais
- sel de mer et poivre noir
- Sortez l’entrecôte du frigo. Assaisonnez les deux côtés avec du sel et du poivre, et laissez le steak revenir à température ambiante.
- Pendant ce temps, tranchez l’oignon et les champignons finement. Faites chauffer de l’huile d’olive dans une poêle et ajoutez les légumes avec une pincée de sel. Laissez le tout dorer avant d’ajouter les poivrons shishito.
- Pour faire cuire la viande, mettez de l’huile d’olive à chauffer dans une autre poêle et épongez les deux côtés de l’entrecôte avec du papier absorbant. Lorsque l’huile est chaude, saisissez le steak dans la poêle sans le toucher pendant 5 minutes. La viande va griller et caraméliser. Retournez ensuite le steak et faites fondre une noix de beurre dans la poêle. Ajoutez aussi le romarin et le thym. Penchez la poêle à un angle de 45-50°, de sorte que les jus de cuissons et la matière grasse coulent vers le bas. Récupérez les jus avec une cuillère, et arrosez la viande avec, constamment pendant 5 minutes.
- Laissez ensuite l’entrecôte reposer pendant 10 minutes, recouverte de papier d’aluminium.
- Pendant ce temps, finissez de cuire les légumes. Arrosez les avec les jus de cuisson de la viande, et mélangez le tout énergiquement sur feu vif.
- Servez la viande avec les champignons, oignons caramélisés, et poivrons grillés. Dégustez avec de la moutarde de Dijon! Bon appétit!
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