Prepare the Potato Gratin: Layer the Potatoes, Cream, Gruyere, and Garlic in a baking dish and bake at 375°F (190°C) for 45-60 minutes, or until golden and bubbly.
Combine the Bone Marrow Butter ingredients and mix well.
Pat the Steak dry and season generously with the Seasoning.
Sear the Steak in a cast-iron skillet over high heat for 3-4 minutes per side for medium-rare.
Add a knob of Bone Marrow Butter to the skillet during the last minute of cooking, basting the Steak.
Let the Steak rest for 10 minutes before slicing and serving with the Potato Gratin.
Ingredients
2
22Dry-Aged Ribeye Steaks - 1oz each
1 tbsp15 mLMaldon Sea Salt Flakes
1 tsp5 mLBlack Pepper-freshly cracked
4 oz113 gUnsalted Butter-softened
2 tbsp30 mLRoasted Bone Marrow
1 tbsp15 mLParsley-finely chopped
1.5 lbs680 gYukon Gold Potatoes-thinly sliced
1 cup240 mLHeavy Cream
1/2 cup120 mLGruyere Cheese-grated
1 clove1 cloveGarlic-minced
Equipment
Cast-iron skillet
Baking dish
Tongs
Cutting board
Knife
Instructions
Prepare the Potato Gratin: Layer the Potatoes, Cream, Gruyere, and Garlic in a baking dish and bake at 375°F (190°C) for 45-60 minutes, or until golden and bubbly.
Combine the Bone Marrow Butter ingredients and mix well.
Pat the Steak dry and season generously with the Seasoning.
Sear the Steak in a cast-iron skillet over high heat for 3-4 minutes per side for medium-rare.
Add a knob of Bone Marrow Butter to the skillet during the last minute of cooking, basting the Steak.
Let the Steak rest for 10 minutes before slicing and serving with the Potato Gratin.
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