Restaurant-Style Steak and Potatoes

When people come to a restaurant, they come hungry.  So, treat them the same when they come to your house for a dinner party.  Using his restaurant as example, Fabio offers easy advice to create an elevated dining experience.

Tips:
•    PERFECTLY COOKED STEAK is achieved by searing the meat in a cast iron pan at a high temperature to give it a nice crust.  Finishing it off in the oven ensures a perfect, pink center.
•    DON’T HAVE BORING POTATOES!  Blanche them first (cut and boil them for 5 minutes to make them tender) then season them up and bake them with herbs for a restaurant quality side dish.
•    PLATE LIKE A ROCK STAR.  Presentation is everything, so slice open the steak to show it off and arrange it on top of the potatoes.  Height is impressive.


Rib-Eye Steaks
Recipe by Fabio Viviani

Yield: 4 servings

Ingredients:

4 6 oz. center-cut rib-eye steaks
kosher salt and freshly ground black pepper
2 tbsp. light olive oil
extra virgin olive oil, for drizzling
2 tbsp. fresh rosemary, finely chopped, plus 1 whole sprig
2 tbsp. fresh sage, finely chopped

Method:

Preheat oven to 375 degrees.
Heat a large cast-iron skillet over high heat.
Season the steaks on both sides with salt and pepper.
Add light olive oil to the heated skillet, then add steaks.
Sear the steaks, about 2 minutes per side.
Transfer the steaks to a baking sheet.  Drizzle with extra virgin olive oil.
Sprinkle with fresh herbs and a pinch of salt. Place the rosemary sprig alongside the steaks.
Place in oven and cook on the upper rack for 4 to 6 minutes for rare; 6 to 8 minutes for medium rare; and 8 to 10 minutes for medium.
Remove from oven and tent with foil. 
Rest for 5 minutes, slice, and serve.

MANGIA!!

Salsa Verde
Recipe by Fabio Viviani

Yield: about 1 cup

Ingredients:

2 cups fresh flat-leaf parsley, leaves and stems
½ cup extra virgin olive oil
3 hard-boiled egg yolks
1/3 cup plain breadcrumbs
3 tbsp. capers, drained
2 canned or jarred anchovies
2 cloves garlic, peeled and smashed
¼ tsp. freshly ground black pepper

Method:

In a food processor fitted with the blade attachment, add all ingredients and pulse until incorporated and smooth.
Serve under or on top of steak.
Refrigerate leftover salsa verde in an airtight container  for up to four days.

MANGIA!!
 
Herb-Roasted Potatoes
Recipe by Fabio Viviani

Yield: 4 servings

3 large Russett or Idaho potatoes, peeled and cut into 1-inch cubes
kosher salt and freshly ground black pepper
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh sage, finely chopped
4 garlic cloves, peeled and smashed
extra-virgin olive oil

Method:

Preheat the oven to 375 degrees F.

Place potatoes into a large pot.
Cover with cold water and bring to a boil.
Cook for 5 minutes.
Using a slotted spoon or sieve, remove the potatoes from the pot and place into a bowl of ice water to cool.
Drain the potatoes , pat dry, and transfer to a mixing bowl.
Season generously with salt and pepper.
Add herbs and garlic, then drizzle with olive oil, and toss until evenly coated.
Bake for 30 minutes, or until golden brown and crispy.

MANGIA!!