Reverse Seared Rib Eyes With Parmesan Creamed Spinach And Charred Lemon Recipes

REVERSE-SEARED RIB-EYES WITH PARMESAN CREAMED SPINACH AND CHARRED LEMON

Steps:

• Remove the steaks from the refrigerator 1 hour before cooking.
• Preheat the oven to 350 degrees F. Set a wire rack in a rimmed baking sheet.
• Pat the steaks dry and sprinkle all over with kosher salt. Transfer to the wire rack and bake until the steaks reach your desired internal temperature (120 degrees F for medium-rare; 125 degrees F for medium), 15 to 20 minutes. Remove the steaks from the oven and let rest on the wire rack until ready to sear.
• While the steaks cook, make the creamed spinach: Melt 2 tablespoons of the butter in a medium saucepan over a medium heat. Add the onions and cook, stirring occasionally, until softened and slightly translucent, about 3 minutes. Add 1 tablespoon water and cook, scraping up any browned bits from the bottom of the saucepan. Add the minced garlic and cook, stirring, until fragrant, 2 to 3 minutes. Season with kosher salt.
• Add the spinach, season with kosher salt, and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add the cream and cook, stirring occasionally, until the cream reduces by half, 5 to 6 minutes. Remove from the heat. Stir in the Parmigiano-Reggiano.
• Heat a large cast-iron skillet over medium-high heat. Coat the cut sides of the lemon with some of the olive oil and place them cut-side down in the skillet. Cook undisturbed until the cut sides are browned, 2 to 3 minutes. Remove the lemons to a plate and set aside. Reserve the skillet.
• Coat the steaks all over with the remaining olive oil.
• Heat the same cast-iron skillet over medium-high heat until it starts to smoke. Add the steaks and cook until browned, 45 seconds to 1 minute on all sides. Remove the skillet from the heat. Add the remaining 2 tablespoons butter, the thyme and the whole cloves garlic to the skillet. Tilt the skillet towards you so the butter pools at the bottom and, using a spoon, baste the steaks with the melted butter for 1 minute.
• Transfer the steaks to a cutting board and slice immediately. Drizzle with the balsamic, sprinkle with flaky sea salt, and garnish with the charred lemons and fresh mint. Serve with the creamed spinach. Enjoy!

QUICK-SEARED SHORT RIBS WITH CHARRED SCALLION SALSA

Steps:

• Season short ribs with salt and pepper.
• Thinly slice half the scallions and half the tomatillos and combine in a medium bowl along with lime juice. Season with salt and pepper and set aside. Leave the remaining scallions and tomatillos whole.
• Heat oil in a large skillet (preferably cast iron) over medium-high heat.
• Sear short ribs until deeply golden brown on both sides, about 3 to 4 minutes per side. Transfer to a cutting board or platter to rest.
• Without wiping out the skillet, add remaining whole scallions and tomatillos to the skillet and season with salt and pepper. Cook, turning occasionally, until totally tender and lightly charred in spots, 4 to 6 minutes. Add cumin and toss to coat, lightly toasting the seeds. Remove from heat and, using tongs, transfer the vegetables to a cutting board.
• Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
• Thinly slice short ribs crosswise and place on a large serving platter or plate. Spoon charred scallion sauce over the meat. Serve with remaining fresh scallion mixture, cilantro, tortillas, hot sauce and lime wedges for squeezing over the top.

REVERSE-SEARED RIBEYE WITH MISO SAUCE AND CHARRED SCALLIONS

Steps:

• Bring a couple inches of water to a boil in a medium saucepan, then reduce the heat to maintain a simmer.
• Preheat a medium skillet over medium-low heat for the steak. Preheat another medium skillet over medium-low just for 5 minutes before cooking the scallions.
• Season the Wagyu with salt and place in the first preheated skillet. Reduce the heat to low and cook until nearly medium-rare, about 10 minutes per side (or adjust for your desired doneness).
• While the Wagyu is cooking, make the miso sauce: Whisk the egg yolks with the instant dashi, miso, sake and sugar in a medium metal bowl until smooth. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the eggs have set and the sauce has thickened, about 7 minutes. Remove from the heat but leave the bowl over the saucepan to keep the sauce warm.
• Next, collect 1 tablespoon of rendered fat from the Wagyu in the skillet and add it to the second preheated skillet. Add the scallion whites and chiles, season with salt and cook, stirring occasionally, until the scallions start to char, about 2 minutes. Add the scallion greens and cook, stirring occasionally, until lightly charred, 1 minute. Reserve on a plate.
• After the Wagyu has cooked for 10 minutes on each side, increase the heat to high and cook until browned and crusty, about 1 minute per side.
• Remove the Wagyu from the skillet and slice across the grain. Whisk the miso sauce again. If the sauce is too thick, stir in a bit of hot water from the saucepan to reach your desired consistency. Spoon a small puddle of the sauce onto serving plates, top with the charred scallions and Wagyu and serve.

REVERSE SEARED RIBEYE STEAKS RECIPE - TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Season both sides of steak with Meat Church Holy Cow BBQ Rub, and Meat Church Garlic and Herb Seasoning. Place steaks on grill and cook for 30 to 45 minutes or until an instant read thermometer inserted in the thickest part of the meat reads 120°F for medium-rare.
• Remove steaks from grill and increase grill temperature to 450°F. Allow steaks to rest while grill preheats.
• Place steaks back on grill and sear on both sides for 3 minutes.
• Remove from grill, top with butter and lightly tent with foil to allow the butter to melt and the steaks to rest before slicing, about 5 minutes. Enjoy!

PARMESAN CREAMED SPINACH

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms and onion in butter and oil until tender. Add the garlic, salt and pepper; cook 1 minute longer., Add spinach and cream cheese; cook and stir until cream cheese is smooth and spinach is wilted. Sprinkle with cheese.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

REVERSE SEARED RIBEYE

Steps:

• Preheat the oven to 225 degrees F.
• Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
• Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
• Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.