Making a Perfect Roasted Rib-Eye Steak with Tyler Florence | Worst Cooks in America | Food Network скачать в хорошем качестве

Making a Perfect Roasted Rib-Eye Steak with Tyler Florence | Worst Cooks in America | Food Network

When it comes to steak, Tyler says it's all about the perfect sear! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oBvhK5 Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Bone-In Rib-Eye with Black Truffle Mashed Potatoes, Roasted Shallot and Beurre Rouge RECIPE COURTESY OF TYLER FLORENCE Level: Intermediate Total: 1 hr 5 min Active: 50 min Yield: 2 servings Ingredients Potatoes: 1 pound Yukon gold or other yellow potatoes (about 4), peeled and diced Kosher salt 1 1/2 cups heavy cream 4 tablespoons unsalted butter 2 sprigs fresh thyme 1 ounce black truffle 1 teaspoon extra-virgin olive oil Steak: One 2 1/2-inch bone-in rib-eye steak Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 large shallots, halved 1 stick (8 tablespoons) unsalted butter, cut into pieces 1 small bunch fresh thyme Juice of 1/2 lemon Sauce: 2 tablespoons extra-virgin olive oil 1 shallot, sliced into rings 1 small bunch fresh thyme 3 cups red wine (I used Cabernet Sauvignon) 1 cup demi-glace 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper 4 tablespoons cold unsalted butter, diced into cubes Watercress, for garnish Directions Special equipment: a truffle shaver For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes. Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream. Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk. For the steak: Preheat the oven to 400 degrees F. Dry the steak off on both sides very well and sprinkle liberally with salt and pepper. Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side. Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice. Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing. For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper. Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat. Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #RoastedRibEyeSteak Making a Perfect Roasted Rib-Eye Steak with Tyler Florence | Worst Cooks in America | Food Network    • Making a Perfect Roasted Rib-Eye Steak wit...