Chef Scott Conant's Crusted Rib Eye Recipe
Chef Scott Conant is participating in the 4th Annual Los Angeles Food & Wine Festival. On Wednesday, he stopped by Access Hollywood Live where he shared these recipes.
Spice Crusted Rib Eye
- 1 Tbsp Crushed Red Pepper
- 1 Tbsp Whole Szechuan Peppercorns
- 1 Tbsp Coriander Seeds
- 1.5 tsp Cumin Seeds
- 1.5 tsp Sweet Smoked Paprika
- 2 whole Star Anise
- 1(3-4lb) Bone In Rib Eye
- Extra Virgin Olive Oil
- Kosher Salt
- 5 Sprigs Fresh Thyme
- 5 Cloves Garlic, peeled
In a small skillet, toast the crushed red pepper, Szechuan peppercorns, coriander seeds, cumin seeds, smoked paprika, and star anise over medium heat until fragrant, 2 to 3 minutes. Let cool, then transfer to a spice grinder and grind finely.
Coat the rib eye well all over with a thick layer of the spices. Let the rib eye sit at room temperature for 1 hour or refrigerate for up to 24 hours. (Remove the rib eye from the refrigerator about a half hour before roasting.)
Heat the oven to 250F. Heat a sauté pan large enough to accommodate the whole rib eye, over medium-high heat. Add enough olive oil for a light coating. Season the rib eye all over with salt and sear it until well browned on all sides. Transfer to a roasting pan. Drizzle about .25 cup olive oil over the meat and add the thyme and garlic to the pan. Finish cooking the roast in the oven, vesting the rib eye occasionally until it registers 135F on an instant read thermometer entered into the thickest part of the roast, about 50 minutes. Transfer to a cutting board and let it rest in a warm place for 15 minutes before slicing it into thick slices.
Fingerling Potatoes & Asparagus and Truffle Aioli & Parmigiano:
Fingerling Potatoes & Asparagus
- 1oz blended oil
- 5 fingerlings, smashed
- 1 Tbsp extra virgin olive oil
- .5 Tbsp chives
- .5 Tbsp parsley
- 6 asparagus, blanched
- 1 oz truffle aioli
- 3 cups mayo
- 1 cup roasted garlic
- .5 cup water
- 1 jar preserved truffles
- 1 Tbsp shallots
- .25 cup parmigiano
In a large saute pan, coat bottom of the pan with blended oil, then add potatoes. On medium high heat, cook until potatoes are golden brown and crispy, then flip potatoes and repeat on the other side. Once potatoes are golden brown on both sides, remove any residual oil and add some extra virgin olive oil. Add blanched asparagus and caramelized shallots. Toss the ingredients together. Finish with chives, parsley and grated parmigiano. Place aioli on bottom of a plate then potatoes on top and more parmigiano and extra virgin olive oil.
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