Craft's Jeff Harris Goes Deep in the Heart of Texas with a Bone-in Rib Eye

Categories: Interviews

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Photos by Robert Bostick

Craft Dallas executive chef Jeff Harris demonstrates how to prepare a tender bone-in rib eye, which we think would go well with some of the previous chef-created recipes from this series. Perhaps you could open with Bruno Davaillon's watermelon salad or J. Chastain's watermelon crab gazpacho and serve with a side of Dan Landsberg's braised green beans. For more on our time with Harris, go here.

Dry-aged Rib Eye with Garlic Confit

The Steak

1 2-inch thick, bone-in dry aged rib eye
Kosher salt
Freshly ground black pepper
4 tbsp of peanut oil
3 tbsp of unsalted butter
2 sprigs of fresh rosemary
2 sprigs of fresh thyme

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Step 1. Preheat the oil in a large heavy bottom pan over medium high heat. Season the steak with salt and pepper.

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Step 2. Add the steak to the pan and sear on both sides until nicely browned. Turn the heat down to medium. Add the butter and herbs to the pan.

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Step 3. Rub a clove of the garlic confit (recipe below) on top of the steak. Baste the steaks with the butter and continue cooking until medium rare or desired doneness.

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Step 4. Transfer the steak to a platter and allow to rest for around 10 minutes. Carve the steak and top with sauce of your choice; Harris suggests a Bordelaise. Plate.

Garlic Confit
10 whole garlic cloves
2 cups of extra virgin olive oil

Simmer for about 2 hours on low heat.

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Location Info

Craft - CLOSED

2440 Victory Park Lane, Dallas, TX

Category: Restaurant

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