L’Artisan: Brown-Butter Basted AAA Rib Steak
with Crisp Green Salad & Roasted Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
1150 /serving
We had you at brown butter, eh? This shareable, bone-in rib steak is a real conversation piece—you’ll be commenting on the generous cut, the tenderness of the AAA beef and the free-handed basting with butter (which you’ll cook down until it reaches a handsome, nutty hue). The flavour it imparts is out of this world. Match the steak with an herb-dotted celery, radish and string pea salad bursting with crunch, not to mention some classic roasted potatoes.
We will send you:
- 22oz Canadian-raised AAA Bone-in beef rib steak
- 200g Radishes
- 1 Bunch of parsley
- 2 Garlic cloves
- 1 Bunch of chives (or garlic chives)
- 2 Celery stalks
- 450g Fingerling potatoes
- 200g String peas (sugar snap peas or snow peas)
- 15ml White wine vinegar
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
74 g
Saturated Fat
30 g
Sodium
810 mg
Total Carb
56 g
Sugars
9 g
Protein
70 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Halve the potatoes lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until browned and tender. Keep warm.
Mise en place
Meanwhile, thinly slice the celery crosswise on an angle. Thinly slice the radishes; place in a bowl of cold water. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise. Mince the garlic. Roughly chop the parsley leaves and stems. Cut the chives into 1-inch pieces.
Cook the steak
Pat the steak dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 5 to 8 min. on one side, until beginning to brown. Flip and add ⅔ of the garlic and 3 tbsp butter (double for 4 portions). Cook, spooning the butter over the steak, 5 to 8 min., until cooked as desired. Transfer to a cutting board and let rest for at least 5 min. before cutting the steak off the bone and slicing it against the grain.
Make the salad
Meanwhile, in a large bowl, combine the vinegar, remaining garlic and spices, 2 tbsp oil (double for 4 portions) and S&P. Add the celery, radishes (drain before adding), string peas, parsley and chives; toss well.
Plate your dish
Divide the potatoes, salad and steak between your plates. Drizzle the steak with oil. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
