Reverse-Seared Ribeye Steak

Paired with classic steak house sides and famed wine-based sauce of Bordeaux, this is a meal meant for a bold, young Cabernet Sauvignon like the Mira Cabernet Sauvignon Yountville 2016.

Reverse-Seared Bone-In Ribeye
with Blue Cheese Mashed Potatoes, Creamed Spinach,
and Sauce Bordelaise

paired with Mira Cabernet Sauvignon Yountville 2016

 

Serves 2

Reverse searing is a wonderful technique for when the weather turns cooler and you’re less likely to light up the grill outside. Cooking the steak to a perfect, even doneness before finishing in a pan yields great results every time and is particularly convenient when entertaining. A probe thermometer will make the whole process even simpler and is a versatile tool worth adding to your kitchen equipment.

2 16-ounce bone-in ribeye steaks
1 tablespoon grape seed oil
Salt and pepper, to taste

The night before cooking, season the steaks all over with salt and pepper, then place on a wire rack set in a sheet tray and refrigerate overnight, uncovered. About an hour before cooking remove the steaks from the refrigerator and allow to come to room temperature. Preheat the oven to 225° F. Insert a thermometer probe into a meaty portion near the center of one steak, doing your best to set the probe tip in the middle of the steak’s thickness. Transfer the steaks to the oven, still on the wire rack set into a sheet tray. Set the probe thermometer’s alarm for 115° F for medium rare. As the steaks approach being done, heat a large cast iron skillet over high heat. When the steaks are finished, remove them from the oven and remove the probe. Using tongs, sear the steaks in the cast iron pan to develop a nice exterior crust, approximately 1 minute per side. Plate the steaks and serve right away, there is no need to rest a steak prepared in this way.

Blue Cheese Mashed Potatoes

3 russet potatoes
3 tablespoons butter
3/4 cups whole milk
2 tablespoons sour cream
4 ounces Point Reyes blue cheese, crumbled
Salt and white pepper, to taste

Fill a medium bowl with water. Peel the potatoes and submerge them in water as each is finished. Working one at a time, remove a potato from the water and cut into a large dice then return the pieces to the water. Try to keep all the pieces of approximately the same size. Bring a large pot of water to a boil and season generously with salt. Add the diced potatoes and cook until tender and cooked through. Drain the potatoes in a large colander and leave them there for a few minutes to steam, this will remove additional water for a creamier mashed potato. In a small pot heat the milk and melt the butter. In a large bowl mash the potatoes with a ricer or masher. Using a spatula, fold in the milk and melted butter until you reach your preferred creaminess. Fold in the sour cream and 3 ounces of crumbled blue cheese, reserving the rest as garnish. Season to taste with salt and white pepper.

Creamed Spinach

12 ounces spinach, cleaned
1 large shallot
2 tablespoons butter
2 ounces cream cheese
2 tablespoons sour cream
1/4 cup whole milk
Fresh ground nutmeg, to taste
Salt and pepper, to taste

Bring a large pot of water to a boil and season generously with salt. Cook the spinach until wilted, approximately 1 minute. Drain the spinach and run under cold water to stop the cooking. Squeeze as much liquid as possible out of the spinach, either by hand or by wrapping in a thin kitchen towel. Roughly chop the spinach and set aside. In a large saucepan over medium-low heat, melt the butter and add the shallots. Cook gently until the shallots are soft, approximately 5 minutes. Add the cream cheese, sour cream, and milk, stirring to combine as the cheese melts. Add the spinach and bring to a simmer until the liquid reduces slightly thickening the creamed spinach. Season to taste with salt and pepper and add a few gratings of fresh nutmeg for a more classic flavor.

Sauce Bordelaise

2 shallots, finely chopped
2 sprigs thyme
1 tablespoon butter
1 bay leaf
2 cups beef stock
1 cup dry red wine
Salt, to taste

In a small sauce pot over medium-low heat, melt the butter then add the shallots and thyme. Cook gently until the shallots have soften, approximately 5 minutes, Add the red wine and bay leaf and bring to a simmer. Reduce the wine by half, then add the beef stock and bring back up to a simmer. From this point on skim the sauce periodically, removing any foam that gathers at the surface and washing down the sides of the pot to prevent buildup. Allow the sauce to reduce until it coats the back of a spoon in an even layer that clings. Pour the sauce through a fine mesh strainer and discard the solids. Use immediately, or if holding place a piece of parchment paper directly onto the surface of the sauce to prevent a skin from forming.