Here is a simple, but true to the state of Texas, recipe. Cut the ribeye. Steaks cook more evenly when brought to room temperature before cooking, so in the meantime, begin making your mac n cheese. Season your steaks and the broccolini. Toss the broccolini with oil and head to the grill. Make sure that the grill is very hot, 450-500ºF, then place the steaks and the broccolini on and let the grill do the rest. Flip the broccolini after 2 minutes, and for the steaks move them 90 degrees counter clockwise after 3 minutes. After 4 minutes total time, take the broccolini off and set aside. Flip the steaks and repeat, that gets you those sexy grill marks that everybody wants. Total time on the steaks would be 12-15 minutes for med-rare to medium. Rest the steaks for 1-2 minutes and serve with the mac and cheese and broccolini as a great outdoor dish.
Cut tomatoes into large wedges and season with salt and pepper, roast in the oven at 500 degrees for 10 minutes, then set aside.
Boil the potatoes in salted water until fork tender, drain, dry, and place in a large bowl. With the back of a large spoon, begin smashing the potatoes (you don’t have to make mashed potatoes so don’t mash all the way, keep a bit whole).
Add the cream and the cheese, season with salt and pepper if needed, and garnish with green onion set aside toss until well incorporated. Best if served at room temperature.
Season the room temperature steaks with salt and pepper and grill until desired doneness, 5-6 minutes each side at 450 degrees for medium.
Serve family style or plate up but this twist on a warm potato salad will complement this steak and be the new steak and potatoes.
1. Combine florets and cream in a 8 qt sauce pan and bring to a simmer once the cream has reduced by half strain but save the reduced cream place florets into blender and process until smooth and creamy add reserved cream if needed season with salt and pepper set aside keep warm
For the plate
1. Toss the florets with salt pepper, sugar and oil roast in 400 degree oven until browned 15 minutes
2. Season with salt and pepper the filets and grill until desired doneness let rest
3. Sauté the shallots and the capers and the raisins in a large sauté pan with butter 2-4 minutes add the roasted cauliflower and
season to taste reserve
4. prepare demi-glace and have ready for the plate
5. Place 3 oz. of the cauliflower cream on the plate and top with the cauliflower hash, place the filet on top and drizzle with the demi-glace
Ingredients
For the plate
4 each 8 oz. filets portioned
1 each head of cauliflower cleaned and cut into florets