24 hour steak, Béarnaise Butter and Au Gratin Mash
- Total Time: 26 hours
- Yield: 4 1x
Description
Another classic, but with a little bit of a twist as always.
Ingredients
Units
Scale
- 2 1/2 lb (1.2kg) Ribeye roast
- Salt
- Pepper
- A little oil
Bearnaise butter
- 1/3 lb (150g) of butter
- 3-4 stalks chopped tarragon (or to taste) - only the leaves
- 2-3 tbsp. (30-45 ml) white vinegar (I use apple cider vinegar)
Au gratin mash
- 1 1/3 lb (600g) of potatoes
- 2 tbsp. (30g) butter
- 2-3 cloves garlic
- 1/5 cup (1/2 dl) of cream
- 1/3 lb (150gr) of freshly grated Parmesan
- A pinch of grated nutmeg
Other
- 4 ramekins
Instructions
24 Hour Steak
- Brown the roast on a hot pan for a couple of minutes, while constantly turning the roast
- Transfer the roast to a roasting pan and place in a 125°F (50°C) hot oven for approx. 24 hours (use a meat thermometer to check oven temperature)
- Let the roast rest for 1-2 hours
- Cut off ends and slice it into appropriately sized steaks
- Flash fry your steaks in a scorching hot pan for 30 sec on each side
Béarnaise butter
- Let the butter soften
- Stir tarragon and vinegar into the butter
- Put the mass on a piece of cling film and roll it into a sausage
- Place in freezer for a few hours and then in the fridge
Au gratin potatoes
- Cut the potatoes into rough pieces and cook them until tender in unsalted water
- Drain and add cream and crushed garlic.
- Let it boil a little, then blend with a stick blender
- Add the butter and 100 grams of parmesan and nutmeg and blend
- Season with salt, pepper, nutmeg and lemon
- Adjust. consistency with cream or butter
- Put in ramekins and sprinkle the rest of the parmesan on top
- Bake in oven for approx. 15 min at 430°F (225°C)
Serving
- Serve with a salad of leaves tossed in an oil/vinegar dressing
- Prep Time: 20 mins
- Cook Time: 26 hours
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 steak with mash
- Calories: 870
Looking for the perfect mushroom sauce for steaks? Check this lovely recipe out.
If You Liked This Recipe, You’ll Love These
- Sheet Pan Steak and Asparagus
- Bistecca Fiorentina: How to Make the Famous Florentine Steak
- Grilled Cacao Nib Rubbed Steak
- How to Make Steak Pizzaiola
Frequently Asked Questions
Why does the steak need to be cooked for 24 hours?
The steak is cooked at a low temperature of 125°F (50°C) for 24 hours to achieve a tender and evenly cooked result, similar to sous-vide cooking.
How should I prepare the Béarnaise butter?
To prepare the Béarnaise butter, soften 1/3 lb of butter, stir in chopped tarragon and vinegar, roll it into a sausage shape using cling film, and freeze it for a few hours before transferring to the fridge.
What is the purpose of using ramekins for the au gratin mash?
Ramekins are used to portion the au gratin mash, allowing for individual servings and ensuring even baking with a crispy Parmesan top.
