Cowboy Ribeye with Roasted Shallot-Tomato and Tarragon Butter
Recipe courtesy of Ted Polfelt, CEC, CCA, CEPC, CWX, Executive Chef, Roanoke Country Club
Ingredients
- Cowboy Ribeye - 26 oz., Certified Angus Beef
- Ingredients for Roasted Shallot-Tomato Butter:
- butter - 1 lb., good quality (European or cultured), room temperature
- confit tomatoes - 8 oz.
- roasted shallots - 8 oz.
- roasted garlic cloves - 4 ea.
- tarragon - 2 Tbsps., chopped
- chives - 2 Tbsps., chopped
- salt - to taste
- white pepper - to taste
Instructions
Procedure for the Roasted Shallot-Tomato Butter:
- Add all the ingredients into the robot coupe except the butter and seasoning. Pulse until coarse.
- Add butter and pulse to combine. Add seasoning and taste.
- Using plastic wrap or parchment, form into log to the appropriate size.
- Reserve in the chiller for service.
Procedure for the Steak:
- Season aggressively in salt and white pepper.
- If you have a commercial infrared steakhouse boiler, sear and finish in the oven until the appropriate temperature is achieved. (Chef's note: If you do not have a broiler, a good cast iron pan is a great substitute and can allow additional flavor basting with butter and herbs in the pan, then finish in the oven.)
- Rest, remove bone, and then fan cut the main piece.
- Brust with clarified butter or beef tallow.
- Garnish with two slices of butter, chives, and chiffonade of basil. (Chef's note: We usually accompany this with an arugula salad and lemon roasted potatoes.)
