Boneless Ribeye with Shallot and Gorgonzola Vinaigrette
Servings
2
Author
Creekstone Farms
Ingredients
-
2 Creekstone Farms Ribeye Steaks
Freshly ground pepper
2 Tbsp clarified butter
Rosemary sprigs
2 Tbsp minced shallot
1 tsp minced garlic
¼ tsp salt
¼ tsp ground white pepper
¼ cup crumbled gorgonzola cheese
2 Tbsp champagne vinegar
2 Tbsp olive oil
1 Tbsp chopped chives
1 head of radicchio, torn
Handful of mixed micro green herds (If available) or torn fresh herbs
Dill, basil, mint, fennel, Italian parsley, chives.
1 head endive
2 Tbsp roughly chopped walnuts
Gorgonzola Vinaigrette
Herb and Radicchio Salad
Directions
Gorgonzola Vinaigrette
4-24 hours ahead of serving, combine all ingredients and mix in a small bowl. Refrigerate until ready to serve.
Herb and Radicchio Salad
Rinse and drain all ingredients (except walnuts) and put in a small bowl, covered in the refrigerator until ready to serve. Add walnuts as garnish
Steaks
4-24 hours ahead of cooking, salt and pepper all side of the steaks generously and refrigerate.
Remove from refrigerator 1 hour before cooking. Place on a paper towel lined plate and wipe dry.
Preheat oven to 225 degrees F.
Place steaks on an oiled, rimmed baking sheet. Place in oven for 15 minutes, turn and cook another 10 minutes. Check temperature with an instant read thermometer every 5 minutes and cook to 10 degrees less than your ideal temperature.
Heat cast-iron skillet on medium-high heat with ventilation fan running. Remove steaks from oven and dry on paper towels. When skillet begins to smoke, add clarified butter to pan along with rosemary and the steaks. Sear 30 seconds and turn, repeat, searing all sides of the steaks, baste with butter as you go. Remove steaks from heat when they reach desired temperature (10degrees higher than the oven temperature). Rest for 5 to 10 minutes lightly covered.
