Pan-roasted Grass-fed Ribeye, Steamed Kale, Heirloom Carrot, Brussels Sprout, Radish, Turnip, Red-wine Jus
I trimmed a thick cut bone-in ribeye by removing the circular piece from the bone. I roasted the bone and made stock out of it. I let the meat sit out at room temperature for about 90 minutes. I seasoned it heavily with salt and pepper and seared it on both sides in smoking hot oil. Once a good sear was achieved I turned the heat down, drained the oil off and threw in a big hunk of butter, crushed garlic, chopped onion and some fresh thyme. I basted the meat with a spoon continuously, on both sides, for a few minutes. I removed the meat from the pan and allowed it to rest for a few minutes before plating and eating.
The root vegetable and brussels sprouts were all trimmed, seasoned and tossed in a pan with butter and chicken stock on low-medium heat. The vegetables were cooked and then glazed in the reduced liquid.
The kale was tossed into a steamer basket, sprinkled with salt and cooked for a few moments just to tenderize it lightly. It was them dressed with a touch of sherry vinegar before being arranged on the plate.
The dish was finished with a sauce of reduced beef stock and red wine fortified with some good butter.