A single rib cut from the prime roast makes for a big, beautiful steak. Slathered with herb butter, and served with crispy potato wedges and a quick salad, it’s a hot date any night of the week.
What You Get
Bone-in rib eye steak (see note below)
Red wine vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 2 servings
Active Time: 30 minutes
Total Time: 30 minutes
Preheat the oven to 400°F. Set the steak and herb butter on the counter and let come to room temperature.
Cut the potatoes into wedges about 1-inch thick. Remove the steak from the packaging, pat dry with paper towels, and generously season with salt and pepper on both sides.
In a large cast-iron skillet (14 inches) or ovenproof frying pan over medium-high heat, warm 1 tablespoon vegetable oil. When hot, add the steak and sear until browned and done to your liking, about 5 minutes per side for medium-rare. Transfer the meat to a plate, spread with 1 tablespoon of the herb butter, and tent with foil to keep warm.
Return the pan to the heat. Add the potato wedges, season with salt, and toss to coat. Sear until browned and crispy on the first side, 3 to 5 minutes. Flip the potatoes, transfer the pan to the oven, and roast until fluffy and tender, 10 minutes.
Meanwhile, cut or tear the chicory into bite-size pieces (you should have a couple of big handfuls). In a bowl, toss the chicory with some of the red wine vinaigrette and season with salt to taste.
When the steak is ready, carve it from the bone and thickly slice the meat. Transfer the steak to plates, with the roasted potatoes and chicory on the side. Serve warm, with the remaining herb butter for spreading.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.