Tuesday, November 6, 2012

Chicago Style Ribeye with Potatoes Sotoccenere

It has been a while since I have had a Steak Night.  Those nights usually take place when my vegetarian wife is not around for dinner.  On those occasions, I usually buy a larger than average size cut of beef -- New York Strip, ribeye, cowboy steak, or sirloin steak -- and then begin the long thought process of how to cook or grill it.  Much of that process involves the rub or marinade.

Recently, I got to thinking about a Chicago-style rub.  A few years ago, my sister and brother-in-law bought me a jar of Chicago Style rub from Penzey's spices.  I no longer had any of the spice, because I used it all.  So, I decided that I would try to make my own Chicago-style rub for a ribeye.  

The Penzey's Chicago Steak rub uses salt, hickory flavoring, Tellicherry black peppercorns, sugar, lemon zest, and citric acid.  I also looked at a couple of other "Chicago-style" steak rubs, which used other ingredients, such as dried mustard.  Ultimately, I decided to create a rub that featured black peppercorns, Kosher salt, garlic, toasted onion and a little dried mustard.  I also decided to give a smoke flavor, not from hickory flavoring, but from smoked paprika. 


CHICAGO STYLE RIBEYE WITH POTATOES SOTOCCENERE
A Chef Bolek Original
Serves 2 or 1 Chef Bolek

Ingredients (for the ribeye):
1 grass-fed ribeye (about one pound)
1 teaspoon of dried mustard
1 teaspoon of Kosher salt
2 teaspoons of black peppercorns (freshly ground)
1 teaspoon of toasted onion flakes
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
3 tablespoons of canola oil

Ingredients (for the potatoes):
3 Yukon Gold potatoes, peeled and sliced 
1/4 cup of Sotoccenere with Truffles, shredded
2 tablespoons of butter
1/4 cup milk

Directions:
1.  Prepare the steak.  Combine the rub ingredients (mustard, salt, black pepper, onion flakes, garlic powder, and smoked paprika).  Rub the ribeye with the canola to all sides of the ribeye.  Apply the rub to all sides of the ribeye.

2.  Prepare the potatoes.  Boil the potatoes until they are fork tender, about fifteen minutes.  Drain the potatoes, add the butter, milk and cheese.  Using a masher, begin mashing the potatoes until they are the desired consistency.  Cover and set aside.

3.  Grill the steak.  Heat a grill to 400 degrees Fahrenheit.  Oil the grates.  Place the ribeye on the grill.  Cook for four minutes and turn ninety degrees.  Cook for four more minutes and flip.  Cook for four minutes and turn ninety degrees.  Finish the steak by allowing it to cook for about four minutes more for medium rare.  Let the steak cook a little longer if you would like the steak to be medium or medium well. 

PAIRING THIS RECIPE

For this recipe, a bold red wine would be best.  Think Cabernet Sauvignon or Zinfandel.  If you want to be more adventurous, try a Mourvedre (or Monastrell) blend or even a Ribero del Duero.   You could also pair this steak with a moderately hopped pale ale, like an American Pale Ale.

ENJOY!

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