Dry Aged Ribeye Steak with Chimichurri and Battonette Fries

Dry-Aged Ribeye with Chimichurri and Battonette Fries

Let's make it, shall we?

For the Dry-Aged Ribeye that has been rub marinated, while not necessary to dry-age for this specific recipe, we used an 8-week dry-aged ribeye weighing at about 10oz. The salt curing during the aging process ultimately intensified the flavor and enhanced tenderness. While not a must, it will elevate the overall flavor.

• 10oz Ribeye (Dry-Age optional)

• Rub Marinade (of choice, but mine is below)

  • Garlic Powder

  • Onion Powder

  • Pepper

  • Smoked Paprika

  • Brown Sugar

• Compound Garlic Butter & Rosemary Sprig

• OR Butter, Garlic Cloves (2) & Rosemary Sprig

Allow the dry rub to soak onto the outer layer of the steak for at least one hour, but preferably overnight.

For the Chimichurri

• Olive Oil

• Fresh Parsley

• Finely Minced Garlic

• Finely Diced Shallots

• Red Wine Vinegar

• Finely Chopped Fresh Chilis (Serrano 🔥🔥🔥 or Jalapeno 🔥)

• Salt & Peppy

Chimichurri is quite easy to make. Simply place all ingredients into a bowl and mix until fully combined; the mixture should be light and runny. Taste and adjust salt and spice as desired. Traditional chimichurri is generally not insanely spicy but rather has a subtle heat that pairs beautifully with red meats.

Allow the Chimichurri to marinade for at least thirty minutes, but ideally overnight.

For the Battonette Fries

While they sound fancy, Battonette is simply a French term for cutting; the size of a proper batonette measures 6mm x 6mm x 6cm. I went to culinary school in europe so most, if not all, my measurements will always be metric. For the battonette fries, it is important to pick a potato with high starch content, such as Russett Potatoes, which are widely used in the US, and Maris Piper, widely used in the European / Balkan regions.

• Battonette Cut Potatoes

• Garlic Powder

• Fresh Chopped Parsley

• Salt & Peppy

For the Chipotle Mayo

You're welcome to make mayo from scratch (recipe/technique here), which, yes, I technically learned in culinary school; however, store-bought works perfectly and requires less energy exertion to make.

• Mayo

• Chopped Chipotle Peppers OR Ground Chipotle Powder

• Lemon Juice

• Roasted Garlic Paste OR Garlic Powder

• Finely chopped Chives (for color)

Combine all ingredients in a bowl and whisk together to emulsify. Adjust heat and acidity as needed.

Now let's talk Technique, the Chipotle Mayo, Chimichurri & Steak marinating process can all be done ahead of time to allow all flavors to broaden individually before being combined within the dish. Or they can simply be done prior to making the Battonette Fries, as they also must endure a proper process.

For the Battonette Fries:

1. Cut potatoes of choice into batonette shapes and place in an ice bath to allow excess starch to secrete. (at least 15 minutes)

2. Bring a pot full of water to a rolling boil and boil batonettes for about 2-3 minutes, then immediately shock potatoes by removing them from boiling water and then into an ice bath.

3. Next, fill a pot about 2" deep with frying oil and bring the oil to 130°C or 260°F. Flash fry the batonettes for about 2-3 minutes, only allowing an outer crust to form on the potatoes. They should still look pale yellow with no browning happening just yet.

4. Allow fries to chill down to 70°C or about 150°F in freezer before their second fry.

5. Fry battonettes for a second time at 170°C or 340°F for another 3-4 minutes or until they are golden.

6. Remove from the heat and immediately toss fries with Garlic Powder, Fresh Parsley, Salt, and Pepper. Serve with a generous helping of Chipotle Mayo for dipping

*Note that the second fry can be done while the steak is resting to ensure optimum temperature uniformity during serving

For the Dry-Aged Ribeye

1. Allow Ribeye to come to room temperature before cooking, and season with salt prior to cooking. If you didn't notice, we omitted that during marination, as we don't want to unintentionally oversalt

2. Using a cast-iron skillet, bring it up to high-heat. Place a bit of high-heat oil on skillet, then begin pan searing ribeye, allowing a beautiful Maillard crust to form before flipping to the other side.

3. About halfway through the cooking process, on the second side, add the compound butter & rosemary atop the steak and begin basting. Baste repeatedly to ensure the rosemary and garlic flavor is distributed uniformly.

4. When the steak reaches the desired temperature (medium rare is my personal preference), remove it from the heat and place it on a cutting board to rest for about 10 minutes.

5. After resting, slice the steak into bite-sized pieces, making sure to cut against the grain. Plate alongside the battonette fries and add generous spoonfuls of chimichurri. Optional: add chimichurri to batonette fries.