When you grow up on a farm, you learn at a young age steak does not always have to be saved for a special occasion. But a last minute dinner party can come together easily with a few staples from the pantry, and a quick trip to the local meat market. Recently I took to a reverse sear strategy for bone-in ribeye and every time we have had company since, it’s the first request by my husband. So I decided to oblige again, while also trying my newest favorite cheese in some French inspired au gratin potatoes. Dinner turned out perfectly, especially the new potatoes so I’ve decided to share with you as well. Unfortunately, once the company arrived, the photo ops diminished, so all you’ve got this time around are prior to baking.
Au Gratin Potatoes
- 8 Yukon gold potatoes, peeled and sliced
- 1/4 onion, sliced
- 4 tbsp. butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1/4 cup flour
- 1 tsp. salt and pepper, each
- 6 oz. Gruyère cheese
- 3 oz. mushroom & scallion jack cheese (Kindred Creamery)
- Preheat oven to 350°. Peel and rinse the potatoes before slicing thin.
- Layer potatoes and sliced onions, and half of the cheese in a 7×11 baking pan.
- Melt 1/4 c. butter in a saucepan over medium heat. Whisk in flour.
- Add cream, chicken broth, salt and pepper; stirring to mix in. Bring to a boil.
- When thickened, pour over the potatoes and onions.
- Top with the remaining cheese.
- Bake for 75 minutes until top is golden brown and potatoes are tender.
- Let set for 5 minutes before serving.
In case you missed the previous post with the reverse seared ribeye, I’ve included it here as well. But look at those amazing beauties! Thanks so much to Daniel’s Meats for never letting us down.
Bone-In Ribeye Steak
- 1 1/2 lb bone in ribeye
- steak seasoning (I used Weber Steak 'N Chop)
- bacon grease, or ghee butter
- 1 tbsp butter
- 1 garlic clove
- thyme sprig
- Season the steak thoroughly with salt and bring to room temperature for 30 minutes.
- Heat the oven to 250°. Bake the ribeye in an oven proof pan for one hour.
- Heat a cast iron pan with the bacon grease (use the grease from the bacon in the twice baked potato recipe) or ghee butter, until very hot.
- Carefully add the ribeye straight from the oven. Sear until crisp and brown on the underside, 5-10 minutes, depending on how hot your pan is.
- Turn over, adding 1 Tbsp of butter to the top of the meat, the garlic and thyme to the pan. As the steak cooks ladle some of the bacon grease, thyme and garlic over the top of the meat.
- Remove the steak from the pan to a cutting board to rest. Cover with a foil blanket for 10 minutes.
- Slice into one inch strips and serve.
Looking to top off the menu? How about a Caesar salad, roasted vegetables (tomato, zucchini, mushroom & sweet onions, tossed in caramelized garlic olive oil) and finish with some warm apple rhubarb crisp à la mode.
Enjoy, and blessings,
Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.