Rib-Eye Steak With Goat-Cheese Potatos Recipe
Arlene Keith dropped out of culinary school after three months. But it hasn't stopped the 30-year-old from working, in her words, "all over New York," including at impressive kitchens such as Momofuku Noodle Bar and Eleven Madison Park.
Today, the self-taught Keith is chef de cuisine of Edi & the Wolf, an Austrian restaurant in Manhattan's East Village. Raised in Queens, where she still lives, Keith began cooking when she was nine years old. "My family is very old-school," she says. "The women learn to cook when they're young." By her own admission, she has come a long way from the rice and beans of her childhood, and for Sous Chef Series, she prepared a pan-seared rib-eye steak with goat-cheese potatoes.
Recipe adapted from Arlene Keith, Edi & the Wolf, New York City
Rib-Eye Steak with Goat-Cheese Potatoes and Portobello Mushrooms
Meet Arlene Keith, chef de cuisine of Edi & the Wolf in New York City, and get her recipe for pan-seared rib-eye steak with goat-cheese potatoes.
Servings
2
Ingredients
- Serves 2
- Potatoes
- 3 medium red potatoes, cut into 1-inch pieces
- ¾ cup heavy cream
- 2 small garlic cloves
- ½ large shallot, halved and thinly sliced lengthwise
- 1 thyme sprig
- 1 small bay leaf
- 1 teaspoon black peppercorns
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ⅓ cup chicken broth
- 3 ounces (about ½ cup) fresh goat cheese
- Sea salt
- 1 teaspoon fresh lemon juice
- 3 tablespoons finely chopped dill
- 3 tablespoons finely chopped flat-leaf parsley
- Mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 large portobello mushroom, stemmed and chopped
- 1 tablespoon white wine
- 1 tablespoon unsalted butter
- Sea salt
- Freshly ground black pepper
- Steak
- 3 tablespoons freshly ground mixed peppercorns (or 3 tablespoons black peppercorns)
- 1 teaspoon sea salt
- One 8-ounce rib-eye steak
- 2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
- 4 garlic cloves
- 3 thyme sprigs
- 1 rosemary sprig
Directions
- Start the potatoes: Place the potatoes in a medium saucepan and add enough cold water to cover them by 1 inch. Bring to a boil over high heat, reduce the heat to medium-low and simmer until tender, 16 to 20 minutes. Drain.
- In a small saucepan, simmer the cream, garlic, shallot, thyme, bay leaf and black peppercorns over medium heat for 10 minutes. Strain over a bowl through a fine-mesh sieve. Discard the solids and set the infused cream aside.
- Make the mushrooms: In a medium skillet set over medium-high heat, heat the olive oil. Add the chopped mushroom and cook, stirring often, until the pieces are nicely browned, about 8 minutes. Add the white wine and butter and stir until the butter is melted. Season with salt and pepper and set aside.
- Make the steak: In a small bowl, combine the peppercorns with the salt. Season the steaks with the peppercorn mixture, being sure to pat the mixture on firmly so it adheres to the meat. Heat a large skillet over high heat for 3 minutes, then add the grapeseed oil; when the oil starts to smoke, add the steak. Sear until nicely browned, about 4 minutes, then flip. Add the butter, garlic, thyme and rosemary and use a spoon to baste the top of the steak with the butter mixture until the steak is cooked to your liking, about 3 minutes more for a medium-rare steak. Remove the steak from the pan and set aside to rest for 10 minutes.
- While the steak rests, finish the potatoes: In a medium saucepan set over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the chicken broth, then whisk in the infused cream. Bring to a simmer, then stir in the goat cheese in three parts, making sure it is well combined between additions. Salt to taste and stir in the potatoes, lemon juice, dill and parsley.
- Slice the steaks crosswise against the grain and divide between two plates. Spoon some potatoes and mushrooms alongside the steak and serve.