Ginger Sage Butter Rubbed Ribeye with Sour Cream Root Vegetable Mash

Steak and potatoes.

The most classic of combinations. As primal yet as comforting as a meal can get. When I was at the local butcher the other day, they always have gorgeous cuts of steak. I brought home a couple of ribeyes (along with other goodies), knowing that I’d have to cut each steak in half because they’re usually 300g+ (12 oz+) each.

I had my days in university where I was pounding back that kind of volume of protein, but I was also on the fencing team, cycling everywhere and basically burning 3000-4000 calories per day. While I’m still active, those days of super-athlete are in my past. I still enjoy a good steak and potato once in awhile. And since I love all root vegetables, I wanted to combine my vegetable side dish into my potato mash. By adding parsnips, rutabaga (swede/turnip), and carrots, you not only get a visual appeal with ripples of orange, you get a delightful complexity of flavour and sweetness in your humble mash.

Finally, every steak is perfect with just a bit of coarse salt, but during the holiday season, when excess is king, why not add some holiday flavours of ginger and sage to a compound butter and rub the steak while cooking it?

Ginger Sage Butter Rubbed Ribeye with Sour Cream Root Vegetable Mash

For the Ginger Sage Compound Butter:

1/4 cup (50g) softened unsalted butter

4 tsp grated fresh ginger root

1 Tbsp fresh sage, finely sliced (or 1 tsp dried sage)

1 tsp salt

   In a small bowl, combine the butter, ginger, sage and salt with your fingers until uniform. Set aside.

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For the Sour Cream Root Vegetable Mash:

2 medium Russet or Yukon Gold potatoes, chopped into 2cm/1″ chunks

2 medium parsnips, peeled and chopped

1 medium carrot, peeled and chopped

1/2 medium rutabaga/Swede (about 3/4 cup), peeled and chopped into 2cm/1″ chunks

4 tsp salt

1 Tbsp butter

1/4 cup milk

3 Tbsp sour cream

   In a medium pot, add the potato, parsnips, carrot, rutabaga and enough water to cover by 2cm/1″. Add the salt, bring to a boil over medium high heat, cover with a lid, reduce heat to low and simmer for 15 minutes. Drain the water away, mash coarsely, add the butter, milk and sour cream and mash further to get a smoother mash. You can mash as long as you like to get a desired texture. I like a bit of chunkiness, especially with the carrots studding the mash with bursts of orange. Keep warm while preparing the steak.

For the Ginger Sage Butter Rubbed Ribeye:

1 300g/12 oz beef ribeye steak

2 tsp salt

2 Tbsp Prepared Ginger Sage Compound Butter

2 Tbsp cold pressed canola oil

   Cut the steak in half, against the grain. Rub both sides of the steaks with salt, pressing the salt in each side to ensure it’s massaged in. Allow to rest with the salt for 5 minutes.

   Preheat a cast iron pan over medium heat. Add the oil and when it is smouldering but not smoking, add the salt-rubbed steak. Grill on one side for 3-4 minutes. Flip the steaks and rub the seared side with Ginger Sage Compound Butter. Grill for a further 2-3 minutes for a medium rare steak. Grill for 4-5 minutes for a medium steak. Remove from the pan and allow to rest for 10 minutes.

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To serve:

   Slice the steak into 1cm (1/2″) slices. Fan out on a plate with a mound of Sour Cream Root Vegetable Mash.

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