2019-11-01 Food & Wine USA

NOVEMBER 2019 103

Dry-Aged Rib Eyes with

Burgundy-Truffle Sauce

PHOTO AT LEFT

ACTIVE 1 HR 10 MIN; TOTAL 2 HR 50 MIN

SERVES 6

At The Beatrice Inn, Angie Mar loves using

cuts from Pat LaFrieda Meat Purveyors for

their quality and attention to aging. The

cold-smoking technique in this recipe cap-

tures the flavor of slow roasting over a

wood fire in a fraction of the time.

1 (750-ml.) bottle dry red wine

(preferably from Burgundy)

1 medium-size yellow onion, halved

2 bay leaves

(^1) / 2 bunch thyme
1 whole star anise
2 (32-oz.) 30- or 60-day dry-aged
bone-in rib eye steaks (about
13 /^4 inches thick), patted dry
3 Tbsp. plus^3 / 4 tsp. kosher salt,
divided
1 Tbsp. olive oil
4 tsp. beef demi-glace (such as
Williams Sonoma)
6 oz. high-quality canned escargot,
drained, rinsed, and, if desired,
roughly chopped (optional)
(^1) / 2 cup black truffle butter (such as
D’Artagnan), chilled and cut into 8
pieces, divided
3 Tbsp. chopped fresh parsley
(^1) / 4 tsp. black pepper
1 tsp. flaky sea salt

1. Bring red wine to a boil in a saucepan
   over medium-high. Reduce heat to
   medium-low, and simmer, uncovered,
   until reduced to about 1^1 / 2 cups, about 45
   minutes. Add onion, bay leaves, thyme,
   and star anise. Simmer until reduced to
   about 1 cup, about 15 minutes. Pour mix-
   ture through a fine wire-mesh strainer
   into a bowl; discard solids. Set aside.


2. Place 15 charcoal briquettes in an even
   layer in a chimney starter; light bri-
   quettes. When briquettes are covered
   with a layer of gray ash, use tongs to
   transfer 5 briquettes to one side of bot-
   tom grate of grill. Place about^1 / 4 cup
   applewood chips and about^1 / 4 cup oak
   chips on top of charcoal, and insert top
   grill grate. Cover and adjust vents to
   bring internal temperature to 85°F to
   95°F, adding more briquettes if needed to
   reach desired temperature.


3. Fill a rimmed baking sheet with a single
   layer of ice cubes. Place steaks on a wire
   rack, and set rack over ice. Place baking
   sheet with steaks on top grill grate over
   unlit side of grill. Cover and smoke beef,
   maintaining temperature of 85°F to 95°F

from top: Mar brings a

platter of rib eyes to the

table; Garlicky Haricots

Verts with Hazelnuts

(recipe p. 104).

FOOD PHOTOGRAPHY (BOTTOM RIGHT): VICTOR PROTASIO; FOOD STYLING: CYD MCDOWELL; PROP STYLING: CLAIRE SPOLLEN