- To make the steak, pat the steak dry with a paper
towel, season well on all sides with salt and pepper, and
allow to sit at room temperature for 10 to 15 minutes.
Heat the ghee in a cast-iron skillet over medium heat.
When hot, add the steak and sear for 5 minutes. Flip the
steak and cook for another 3 to 5 minutes, depending
on how well-done you like it (see chart at left). (A total
of 8 minutes’ cooking time will give you a medium-
rare steak.) Remove the steak from the pan and allow it
to rest on a cutting board for 10 minutes, then slice the
steak into ½-inch-thick slices. - Place a dollop of asparagus puree on each plate
and smear it with the back of a spoon. Arrange the
sliced rib-eye on the plates. Garnish with baby lettuce
and tomatoes and squirt circles of bacon custard around
each plate. - This dish is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. Reheat the steak on a rimmed baking
sheet in a preheated 350°F oven for 5 minutes or until
warmed through.
sharon
(sharon)
#1