Making a Perfect Roasted Rib-Eye Steak with Tyler Florence | Worst Cooks in America | Food Network
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- čas přidán 16. 05. 2020
- When it comes to steak, Tyler says it's all about the perfect sear!
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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.
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Making a Perfect Roasted Rib-Eye Steak with Tyler Florence | Worst Cooks in America | Food Network
• Making a Perfect Roast... - Zábava
As usual, it looks yummy and it never failed to make me more hungry even more 😁
Sorry I would've asked for the whole steak lol
Shaira Cambara yeah
132 is pushing medium well. 120 is medium rare.
why did u toss half of that gorgeous steak hello???
4:15 "That smells- DUH.."
I am so amazed that everything’s done at a glance 🤭
10:16PM local time and I just had my late dinner. Now I am starving again. Oh my!
I wanna know Where these chefs are getting these 4 inch steaks???????
You can get it custom cut to any thickness from your butcher
@@benni3100 no need to be rude
They film in New York so they probably go to wholefoods
From the store you donut
at 0:29.... Tyler didn't even start cooking and the dude start writing notes... wth is he writing? Seared Steaks is phenomenal ? LMAO
This is beyond perfect. Thanks to Tyler. The master in the kitchen
this is how I've always made steak and I get made fun of for it. not everything has to go on a damn grill lol
Reverse searing is like one of the best ways to cook a steak.
Is nobody gonna talk about how that Joey from full and fuller house
Just have to point out that they switched steaks for sure, no way a 36oz steak 2+ inches thick comes off the heat at 133 and is still rare to medium rare after resting for 10 minutes, I pull my 1.5+ inch steaks at 120 to 125 tops and usually end up with perfect medium rare or slightly towards medium after 10 minutes of resting.
Thank you! I thought the same. That should have been pulled and let rest the first time he took it out at 114
@@davidwebb5218 plus when he says 133 he only left the thermometer in for millisecond, takes it out and it;s still going up, it's 136 when he holds it up xd clown show
For the price of that steak I'm licking the bottom of the pan while it's still hot
Looks like Tyler been working on making his prime ribs bigger
Genius
I know he did not just say that he *takes off the rib-eye cap*
Delicious👍👍
Tyler you need to teach Anne how to cook a Steak 🥩 Nice Job Brother
Him saying bang like Gordon Ramsey is pissing me off for some reason
The guy in the grey shirt, is that John Devenanzio, AKA Johnny Bananas?!
Food Term of the Day: BIG BOY STEAKS.
lol it made me laugh so hard when he said that!!!
bigboye and badboy always being together:)
And you get two bites out of it at the end.
Tysm for actually making good food,,,,
Ngon quá ạ.🥰
While this this sauce is mounted with butter, it's actually closer to a sauce borderlaise. A beurre rouge doesn't have demi-glace in it, where as a borderlaise is more so a red wine/demi redux.
Hey that's Bert. He's trying really hard for Amy
Is that bananas from the challenge?
Yes hahaah
I was looking for this comment.
Am i the only person that saw dave coulier from full house ?
Oh wow. I’d say about 6 minutes of this was cut from the episode...
Boom bang bang boom boom boom usage
If Tyler makes it😋😉
Oh yea, hold up y'all while I go dig me up a truffle!🙄 Or maybe I can just go to my neighbor n borrow some!😄.....😉😉😉 JK y'all don't be so serious!💞🕊😊🌎
Potatoes were too runny for my liking but edible.
i like how the chefs in the "waiting" are faking taking notes as Tyler continues to gain weight after he left his program. 4 tablespoons of butter to ensure the next heart attack on a cut of beef that shouldn't need any additional cholesterol.
The demi glaze..how is it made or can it be purchased??
Binging with Babish has great video on demi-glace!
It’s veil stock
is that bert??? from tbbt
I didnt know Bert from BBT joined this. Did he do well?
She really didn’t know what a pit was in the avocado...🤦🏻♂️
It’s been years seen I seen worst cooks in America
Um can Gordian Ramsey react to this
Here because of johnny bananas hhha
is that guy with the beard the geologist from Big Bang Theory
i think so lmfao
I think the tastiness of a grilled steak depends on the cut. Rib eye isn't a good steak for grilling, but then again, I hate steaks that are rare or med rare which is how most people prefer a rib eye. But a top sirloin.....I don't know Tyler. grilling is pretty dang good.
The guy in the middle is from fuller house 🏠
was this before or after he stole the money in rivals?
that would be $1500
💞
I love Tyler, my next baby Daddy
Yes... Because we all have black truffle sitting around
Yesssss lol🤯🤣🤣🤣
he’s doesn’t know how to cook a steak he didn’t even render the fat its gunna be all chewy 🤮
also he only put like 1/16th of the steak on the plate what’s that about
Wayyyy too much wine
Making a big steak for 2 pieces WTF
Truffles are overrated give me garlic mashed potatoes with a steak like that.
If it's so big you have to roast it is it still a steak, or is it actually a roast?!
Why do we park in a driveway and drive on the parkway?!
He truffle me he so fine
I'm a hefty woman, always been. I'm shocked by how much weight Tyler Florence has put on through the years. But all in all, he's an extremely excellent chef. His homemade marshmallows was the first episode that was aired that got me watched the food network
He drinks too much booze.
Tyler does good stuff, but my steaks go on the grill or not at all.
That single truffle he was shaving was EASILY over $300.....
I am NOT hating, I love watching this man cook. I'm just saying, like damn... 😅
You don't want a ribeye that rare. You HAVE to start breaking down the connective tissue. Only time that's appropriate is for a tenderloin, which is the most overrated steak ever. Waste of time and money. To the ribeye, you want medium rare. Totally wasted a perfectly good steak.
I put truffel in my undies, mainly for the 'gurls'.
Use of crazy and insane as adjectives
💕💖💝💜❤️🧡🤎💚💙
I prefer Gordon Ramsay.
stop lying to people. you are just marinating a steak after you cooked it. and covering it up in flare.
These white people and they salt and pepper 😭
That’s probably $100 worth of black truffle, and you’re putting it in the potatoes? This is a very expensive meal to make. For that price I’d just say F It and go out.
It does seem like an extravagant use of truffle.