66: Open Faced Ribeye Steak / Hand Whipped Potatoes / Tri Color Bell Pepper Relish / Lemon Chive Butter Sauce

Steak is so good, but sometimes I feel like the presentation can be boring. I try to spice it up a little with a different presentation. Ribeye is the steak lover’s steak. It is cut from the top of the rib primal and boneless. Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking. Caution: Do not cook this cut of meat past medium-rare. When you go to take that first bite, close your eyes and roll back in your seat. Yeah, it's like that.

Ingredients and Directions:

One 12 oz ribeye, cut into two pieces

1 cup total of chopped bell pepper – 1/3 cup red, yellow, and green bell pepper each

1 large red potato, chopped, skin on

1/3 stick of butter

2-3 tablespoons of chives, minced

Zest of one half of a lemon

Juice of one half lemon

2 garlic cloves, minced

1/4 cup heavy cream

Salt and pepper

Olive oil

Steak—Preheat oven to 350 degrees. Season the steaks well with salt and pepper on both sides. Heat a cast iron plate on the stove over high heat for 3-5 minutes (Don’t worry – it’s a good thing if it starts smoking.) Add a tablespoon of oil to the cast iron plate, let warm for a minute or so. Now brown steaks on each side for 3-4 minutes per side. Transfer plate to oven for 8 minutes for medium rare. Remove from oven, let rest for 5 minutes before slicing the steaks lengthwise for an open faced look.

Potatoes—Boil cubed potatoes in a pot of well salted water until until fork tender, 15-20 minutes. Drain the potatoes and return them to the pot. Add the cream, garlic, and salt and pepper. Mash with a fork really well. Don’t worry if they feel stiff. They will become creamier as they sit in the pot, covered, while you finish up everything else.

Bell Pepper Relish/Lemon Chive Sauce—Melt 1/3 of a stick of butter with 1 tablespoon of olive oil over low heat. Add bell pepper with salt and pepper, lemon, and chives after butter is completely melted. Turn heat to medium, wait 2 minutes, and sauté veggies for 3-4 minutes. Plate veggies and spoon remaining sauce over everything.

Enjoy!!