Elder Eats: Wagyu ribeye steak dinner for two
David Elder shares one of his favorite recipes
SAN ANTONIO – David Elder shares his recipe for a steak dinner for two that you can make at home. It's easy and it doesn't take very long to make. Enjoy with a sweetheart!
David's Steak Dinner for Two
• 2 wagyu ribeyes
• Fresh sage
• Fresh thyme
• 2 heads of garlic
• Kosher salt
• Table salt
• Ground black pepper
• Coarse black pepper
• Baby rainbow carrots
• 5 pounds Yukon gold potatoes
• 8 ounces butter (1 stick, salted or unsalted)
• 1/2 cup minced garlic
• 8 ounces cream cheese
• 1 cup heavy whipping cream
• 1 bottle Cabernet Sauvignon (or preferred dry, red wine)
Before cooking the steaks, leave them out until they reach room temperature.
Place potatoes in a large pot and fill with water until potatoes are covered. Bring to a boil. Add ground black pepper and table salt to season the water. The potatoes are ready when you can puncture them easily with a fork.
TIP: You can peel the potatoes or leave them with the skin on for a more rustic flavor.
Liberally season every side of the two ribeye steaks with kosher salt and course black pepper.
Heat a cast-iron skillet to medium-high heat and add 1 tablespoon of butter. Once the butter is melted and slightly smoking, add the steaks to the cast-iron skillet. Cut the two heads of garlic in half and place in the skillet. Add sprigs of thyme and sage around the steaks and between the steaks.
The steaks are ready to flip when a brown crust has formed. Once you flip the steaks, baste them with the butter in the skillet.
Depending on the temperature you like your steak, remove them promptly after flipping or leave them cooking in the skillet a bit longer. The ribeye needs to be cooked on all side to guarantee that the fat renders correctly.
Once the steaks are cooked to your liking, remove the steaks from the skillet and let them rest on a wooden cutting board for at least 10 minutes.
Add the broccolini and baby rainbow carrots to the skillet with the rendered steak fat and lower the cooking temp to medium-low heat.
While the veggies are cooking, your potatoes should be ready to mash. Strain the potatoes using a colander in the sink and place them back into the pot.
In a microwave safe container, add 1 cup of heavy whipping cream, 4 ounces of butter, 8 ounces cream cheese, 1/2 cup of minced garlic, ground black pepper and table salt to taste. Microwave the mixture for one minute or until the butter melts.
Stir the mixtue and add to the potatoes in the pot. Mash the potato mixture until thoroughly incorporated.
The veggies are ready once they’re bright and tender. Add the veggies, potatoes and steaks to your nicest place setting and pour your preferred red wine.
TIP: David prefers a Louis Martini cabernet.
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