We experienced another rainy day recently here in Northeast. Desperately looking for something to do with the kids that wasn’t going to cost any money, my lovely, brilliant Wife, said, “Go to the library”. Okay, I’ll get Thing One some new books that she’ll be bored with by the time they’re due back. Upon entering the library, the first thing that I saw was a cookbook.
Doh! Why haven’t I thought about this before? Tired of the same old cookbooks? Go to the LIBRARY! I was able to checkout a copy of Gourmet Today edited by Ruth Reichl. I opened it and the first recipe in the “Beef, Veal, Pork, and Lamb” chapter was for the very piece of meat that I had thawing in the fridge (and had nothing planned for).
Do you know the phrase, “KISS”? Keep It Simple Silly. Simple is good. Simple is easy. Simple is, well, simple. That is exactly what this recipe is. The steak is simple; cook, flip, cook, remove, add balsamic vinegar and reduce. Simple right? The potatoes are simple; coat with egg white, roll in salt, and bake. Simple right? The meal itself is simply delicious.
Rib-Eye Steak with Balsamic Reduction and a Salt Baked Potato
Adapted from Gourmet Today
1 bone-in rib-eye steak, about 1 inch thick
freshly ground black pepper
2 tbls butter
1 tbls safflower oil (or vegetable oil)
1/4 cup balsamic vinegar
Pat steak dry. Generously sprinkle with kosher salt and freshly ground black pepper both sides of the meat. Heat a 12″ heavy skillet over medium-high heat. Add 1 tablespoon of butter and the tablespoon of safflower oil. Cook the steak for 5 minutes a side and let rest 5 minutes. With the bone-in steak, 5 minutes a side will produce a nice rare steak. If you like your steak more done, add a minute or two per side.
While the steak is resting, pour off the fat from the pan and de-glaze with the balsamic vinegar. Stir the balsamic vinegar, scraping up the flavor bits on the bottom of the pan, until the volume is reduced by half, about 3-4 minutes. Remove from the heat and stir in the last tablespoon of butter. By the time your reduction is ready, the steak will be nicely rested.
Adapted from Gourmet Today
2 russet (baking) potatoes
1 large egg white, lightly beaten
1/4 cup Kosher salt
Put a rack in the middle of oven and preheat to 425F. Prick each potato in several places with a fork. Coat potatoes with egg white, then role in the salt to completely crust. Put potatoes in a shallow baking pan and bake until tender when pierced with a sharp knife, about 1 hour.
Rub off as much salt as desired from the potatoes and serve with the skins on. Drizzle the balsamic glaze over the steak (and potatoes if you want)… or lick it directly from the bowl. We promise we won’t tell. It is that good. Serves 2 (plus a small child or two).