Aged Long Bone Ribeye

Chef Richard Chamberlain from Chamberlain's Steak and Chop House makes dish that's perfect for Father's Day. His 40-day aged long bone ribeye is served with porcini mushroom butter, roasted cauliflower and manchego cheese. 

Aged Long Bone Ribeye

1-32-ounce Prime Long Bone Ribeye Steak (aged 40 days)
2 tablespoons extra virgin olive oil
2 shallots
¾ cup marsala wine
1 teaspoon fresh thyme (chopped)
¼ cup dried porcini mushrooms (chopped fine in a food processor)
1 teaspoon black truffle oil
1 head cauliflower, brushed with olive oil and roasted until brown.
¼ cup grated Manchego cheese
1 tablespoon toasted garlic cloves
½ cup unsalted butter (softened)
sea salt and fresh ground pepper

Soak chopped porcini mushrooms in marsala wine overnight.

Preheat cast iron skillet on medium high heat. Pre-heat oven to 375 degrees.

Rub ribeye steak with 1 tablespoon of olive oil and season on all sides with salt and fresh ground pepper.

Place ribeye in cast iron skillet and all to brown well. Turn steak and allow to brown on second side. Place skillet and steak in the oven.

While steak is finishing, place a small sauce pan over medium heat. Add second tablespoon of olive oil, shallots and thyme. Cook until shallots are soft but not brown. Add marsala/porcini mixture and reduce until almost all liquid is evaporated. Pour into small mixing bowl and fold in butter, truffle oil and season to taste with salt and pepper.

Remove ribeye from oven and top with porcini butter. Melt under the broiler or with a crème Brule torch. Toss cauliflower garlic, Manchego, salt and pepper. Place on plate with sliced beef and serve immediately.


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