Smoked Australian Ribeye
Green Garlic Butter, Grilled Corn Salad, Charred Peppers, Potato
Chef Daniel Raia of Sweet Cheeks Q | Boston
Adapted by StarChefs | July 2022
INGREDIENTS:
Green Garlic Butter:
¼ cup extra virgin olive oil
1 shallot, minced
Salt
3 ounces green garlic, cleaned, minced, greens and whites separated
3 cloves garlic, minced
Black pepper
8 ounces unsalted butter, tempered
1 teaspoon picked thyme
1 teaspoon Espelette pepper
1 tablespoon aged sherry vinegar
Grilled Corn Salad:
2 Fresno peppers
2 Italian long hot peppers
2 poblano peppers
4 ears fresh corn, shucked
4 scallions
1 ¼ cups extra virgin olive oil
Salt
1 teaspoon Dijon mustard
½ cup aged sherry vinegar
1 tablespoon honey
2 tablespoons minced pickled ramps (optional)
1 pound fingerling potatoes, washed and sliced into thin ⅛ -inch rounds
Black pepper
2 tablespoons chopped parsley
Spice Rub:
5 ounces kosher salt
2 ounces smoked salt
2 ounces coarsely ground black pepper
1 ounce smoked sweet paprika
1 ounce chipotle powder
½ ounce freshly ground cumin
2 ounces light brown sugar
To Assemble and Serve:
Yield: 2 servings
One 24-ounce Australian ribeye steak, bone-in, kept very cold
2 ounces butter, room temperature
Rosemary (optional)
METHOD:
For the Green Garlic Butter:
In a stainless steel saucepan over medium flame, heat the olive oil. Add shallot, lightly season with salt, and sweat 1 minute. Add green garlic whites and garlic cloves. Season with pepper and more salt. Reduce heat to low. Cook until the mixture is sweet, tender, and almost cooked through, 5 minutes. Add green garlic tops and 2 ounces butter. Cook 3 minutes. Add thyme and Espelette, then cook 1 to 2 minutes. Add vinegar, then cook 1 more minute. Remove from heat and whisk in the remaining butter. Either transfer the mixture directly to a serving bowl, or transfer to a blender and purée until smooth. Adjust seasoning as needed.
For the Grilled Corn Salad:
Prepare a grill with the grates close to the flame. In a mixing bowl, toss to combine peppers, corn scallions, 1 tablespoon olive oil, and a pinch of salt. In a separate, large mixing bowl, whisk to combine mustard, vinegar, honey, and the remaining olive oil. Stir in pickled ramps. Season with salt and set aside. On the grill over high flame, add the vegetable mixture, working in batches if necessary. Completely char and cook through the peppers, 4 to 5 minutes. Char the outside of the corn, 2 to 3 minutes. Grill the scallions 30 seconds per side. Cut corn off the cob, slice the scallions, and peel then thinly slice the peppers. Add vegetables to the dressing mixture and toss to combine. Wrap in plastic wrap and set aside in a warm place. In a pot of salted cold water over high heat, add potatoes. Bring to a boil, then reduce heat to medium-low. Cook potatoes until fork-tender. Strain potatoes, add to the salad mixture, then gently mix. Let marinate. Season with salt and pepper. Garnish with parsley.
For the Spice Rub:
In a bowl, mix to combine all ingredients, breaking up any lumps.
To Assemble and Serve:
Heat an offset smoker to 210°F to 225°F. Season steak with 2 tablespoons Spice Mixture, coating all surfaces. Immediately place in smoker. Smoke until the steak reaches 100°F. Transfer to a grill or cast iron pan over high heat. If grilling, brush the steak with butter. Resist the urge to flip, letting the steak sear completely before turning, approximately 2 to 5 minutes per side. Brush second side with butter. If searing in cast iron, add butter to the pan after flipping, using a spoon to baste the steak. Add rosemary. Cook steak to 115°F to 120°F, allowing the fat to render and proteins to break down. Transfer steak to a cutting board and let rest 5 to 10 minutes or until the internal temperature reaches 130°F. Slice to desired thickness, then transfer to a serving plate. Slather in the Green Garlic Butter, serve with Grilled Corn Salad, and enjoy!
