KRK: The Freeling Family House Steak
Inspired by the unique story in this film, we've created a recipe that is fitting for the main dish. We're cooking a rib eye steak. We're employing the reverse sear method for this rib eye. This technique cooks the meat from the inside out by cooking the steak in the oven until internal temperature is reached. This is followed by taking it straight to the hot pan and searing the outer layer, leaving a nice blackened outside and a tender and juicy inside.
INGREDIENTS:
Beef Rib eye steak (8-10 oz.)
■ Asparagus (3.5 oz.)
■ Red wine blend (1 cup)
■ Thyme
■ Pepper
■ Salt
■ Olive oil
■ Rosemary (1 oz.)
■ Butter
■ Oregano
■ Beef broth 1/2 cup
■ Soy sauce 1/4 cup
■ Parsley
■ Basil
INSTRUCTIONS:
Asparagus prep. (3 mins.)
Wash your Asparagus. Lay them on a cutting board and cut about 3 inches off the bottom. Place in a bowl and leave them soaked in water for 45 mins.-1 hrs.
Steak prep (3 mins.)
Take your beefy rib eye and season it with a dash of salt and pepper. "Keep it Simple...." set it off to the side or cover the dish and place it in the fridge.
Let's Get Saucey! Wine Sauce (8-10 mins.)
Pour approximately 1 cup of wine in a cup. Take your shallot and dice it along with 1 clove of garlic. Set stove to medium heat. In a saucepan, pour the Beef broth(1 cup) along with the soy sauce, the diced garlic and shallot. Follow by sprinkling in your oregano(1/2 tsp.), thyme(1/2 tsp.), and butter(1 tbsp.). Whisk swiftly without spilling. Now add the wine, parsley(a pinch), and basil(1 leaf). Stir in and allow to simmer.
Journey into the Oven Part 1 of the reverse sear. (18-20 mins. for each steak. Calculate time accordingly if cooking more than just one.)
Start by pre-heating your oven at 250°. Take an oven safe glass or ceramic baking dish and lay a wire rack over it. This will elevate the steak and help cook it evenly. Lay the rib eye on the wire rack and place it in the oven just like Carol Anne crossing into the spirit realm. Cook for 18-20 minutes until internal temperature has reached 130°.
Exit from the Fire! Part 2 of the reverse sear. (4-5 mins. max.)
Once internal temperature reaches desired temperature, retrieve the steak from the oven and allow it to sit 2-3 minutes while the pan is being prepared. Set your stove to high, we need to get a nice sear on both sides of the meat. Start by drizzling about a teaspoon of olive oil. This process will need to be completed fast. Leaving hot oil sitting too long could lead to one losing their home similar to the Freeling family at the end of the movie. Place the steak on the center of the pan. Add 2 tbsp. of butter along with a fresh Rosemary stick. The butter will melt in a few seconds, once it does, take a spoon and baste the steak. Coating the meat in the hot butter. You want to do this consistently for approximately 2 minutes. Turn the steak over and repeat the process on this side of the meat. Once you've accomplished a light char on both sides, remove the meat and place it on a dish. Allow the meat to rest 10 minutes to reconstitute the juices inside for maximum flavor. If the wine sauce has cooled to room temperature, take it to medium heat and stir every minute or two. Take a laddle and pour the sauce over the steak.
Return of the Asparagus! (2 mins)
In the same pan, take the heat to medium now, we're keeping the butter from the steak and dropping in the asparagus. Allow the heat to slightly brown the asparagus until shiny and golden. Using tongs, remove them from the pan and lay them straight on the top of the rib eye. Turn off the stove on all glass tops and burners utilized, safety first. Top with any additional garnishes.
Bon Appétit.
Enjoy!