Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes
I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great.
I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential.
And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.
Grilled Ribeye Steak
- 4 16-ounce Ribeyes
- 5 cloves garlic
- 3 tablespoons butter
- ½ bunch thyme
- Kosher salt and black pepper
- Fleur de sel
- Season the steaks well on both sides with the kosher salt and pepper.
- Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.
- Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.
Cast Iron Method:
- Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).
- Cook for 3-4 minutes and then flip to sear the second side.
- Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme.
- With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat.
- When the steaks have reached the desired doneness, place on a wire rack and allow to rest.
Duck Fat Fried Potatoes
- 3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered
- kosher salt
- ½ cup rendered duck fat
- 2 cloves garlic, finely minced
- ½ bunch Italian parsley - picked, washed and chopped
- Fleur de sel or Maldon
- black pepper
- Preheat oven to 450 degrees.
- Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt.
- Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes.
- Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).
- Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley.
- Add Maldon/Fleur de sel and pepper to taste.
- ¼ cup flat leaf parsley, finely chopped
- 3 tablespoons chervil, finely chopped
- 3 tablespoons chives, finely minced
- 3 tablespoons tarragon, finely chopped
- 1 shallot, finely minced
- 3 tablespoons capers, chopped
- 3 tablespoons anchovy, finely chopped
- Zest of 1 lemon
- ½ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Using a mortar and pestle, grind the anchovies and capers.
- Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.
- Season to taste with salt and pepper.