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The butter-soaked Yukon gold potatoes provide the perfect rich, creamy counterpart to the luxuriously tender rib-eye. A drizzle of brandy cream sauce takes this recipe to a whole new level.
Chef Daniel Boulud starts with bone-in rib-eye for this one-pan steak dinner. A rich and savory au Poivre sauce is made with shallots, cognac, beef stock and crème fraîche.
1. Preheat the oven to 400°. In a large saucepan, cover the potatoes with cold water. Add a large pinch of salt and bring to a boil. Simmer over moderately high heat until tender, about 12 minutes.
Here’s a foolproof technique to use on expensive cuts of steak like rib-eye: the reverse sear. Bake the steaks first at a low temperature, then sear for buttery, tender slices of meat.
How to cook prime rib. Many chefs recommend cooking prime rib at a high temperature for the first 30 minutes or so to brown the exterior. Then, they drop the temperature and cook the prime rib low ...
"Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes," says recipe creator Elizabeth. View Recipe. Chef John's Salisbury Steak
Yields: 4-6 servings. Prep Time: 40 mins. Total Time: 1 hour 10 mins. Ingredients. 5 tbsp. olive oil. 1 tbsp. plus 2 teaspoons Worcestershire sauce. 2. garlic cloves ...
Photo/Styling: Katherine Gillen. Time Commitment: 30 minutes Why I Love It: <10 ingredients, beginner-friendly, one pan Serves: 3 to 4 I'm always down to make breakfast for dinner.And luckily ...
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