Rib Eye Steak with Tarragon Potatoes

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RIB-EYE STEAK WITH TARRAGON POTATOES

Chef Seth Warshaw, from Steakhouse Teaneck, NJ shares how to make the best homemade hearty steak and potatoes.

Chef's Tip: What to do if I do not have a grill? If you do not have a grill, you can use a cast iron skillet. For anything cooked under medium, you will cook the steak on the pan and not in the oven. Season the steak with salt and pepper, add some oil to the pan and sear one side, allowing a golden crust to form. Flip the steak over, lower the heat, and finish cooking.  

Editor’s note: If you cannot find tarragon vinegar, use your favorite vinegar in its place. In addition, you can also use store bought mayonnaise and combine with salt and tarragon to mimic Chef Seth’s homemade version.   

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • Rib eye steaks, about 10-12 ounces each
  • Salt and pepper

Roasted Potato Salad

  • 4 Idaho potatoes, cubed to about ¼-inch squares
  • 2 tablespoons canola oil
  • Salt, to taste
  • 2 tablespoons parsley
  • 2 teaspoons fresh minced garlic

Tarragon Mayo

  • 2 egg yolks
  • 2 cups of oil
  • ¼ cup fresh tarragon
  • 3 tablespoons tarragon vinegar (but add slowly to taste)

Preparation

1. Preheat the grill. 

2. Allow the temperature to rise 600°F with the cover closed. 

3. Season the steaks with salt and pepper. 

4. Put the steak over the fire and allow to sear for about one minute facing 10 o’clock. Rotate the steak to the 2 o’clock position and allow to sear as well. This will make nice grill marks! Turn the steaks over and finish cooking about 2-3 minutes for medium rare. 

Roasted Potato Salad

5. Preheat oven to 425°F. 

6. Wash and peel the potatoes. 

7. Cube the potatoes. Toss with oil, salt and pepper, and roast in the oven at for 20-25 minutes. 

8. When potatoes are golden on the outside, remove from oven and toss them with the parsley and the garlic. 

9. Toss the potatoes with the tarragon mayonnaise, if you would like (they are also incredible as is). 

Tarragon Mayo

10. In a large bowl, add the yolks and the fresh tarragon. Whisk it well together. Slowly drizzle the oil in a bit at a time, all the while whisking vigorously to incorporate the oil into the eggs. That is the key to mayonnaise; slowly incorporating the oil into the eggs without having a buildup of oil – that will cause the mayo to break. Once all the oil is incorporated add the vinegar to taste and then the salt. You can also incorporate oil using an immersion blender or food processor in place of the whisk.  

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2015 - SUBSCRIBE NOW