Garlic-Crusted Ribeye with Smoky Hazelnut Scalloped Potatoes

Roasted garlic is culinary magic:  smearing  it on juicy seared ribeyes before finishing them in the oven creates a mouth-watering crust.  These scalloped potatoes are dairy-free with a crunch from buttery hazelnuts.

Garlic-Crusted Ribeye with Smoky Hazelnut Scalloped Potatoes

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Ribeye Steak
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people

Ingredients

  • 4 pkg ButcherBox Ribeye Steaks
  • 2 bulbs garlic cut in 1/2, keeping skin on
  • 2 Tbsp ghee
  • 1 Tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

Smoky Hazelnut Scalloped Potatoes

  • 6 Yukon Gold potatoes peeled and ¼” sliced
  • 3 c hazelnut milk, unsweetened
  • ½ tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 c pancetta diced
  • 5 slices bacon diced
  • 1 c hazelnuts finely ground
  • 1 Tbsp gluten-free all purpose flour

Instructions

  • Dry ribeye steaks and bring to room temperature.
  • Season steaks generously on both sides with salt and pepper.
  • Preheat oven to 350°F.
  • Rub heads of garlic with olive oil, kosher salt and black pepper and wrap in aluminum foil.
  • Bake garlic for 30 minutes.
  • Once baked, peel skin off garlic and place in food processor with ghee. Pulse to make a paste.
  • Preheat oven to 400°F.
  • Preheat sauté pan on medium heat. Once hot, add oil, and sear steaks on both sides for 3 minutes per side. Do not overcrowd steaks, and cook in two batches if necessary.
  • Place steaks on a baking sheet and smear 1 large Tbsp of garlic paste on top of each steak.
  • Bake for 9 minutes or until meat thermometer inserted into the thickest part reads 120°F.
  • Let steaks rest for 8 min before slicing.

Smoky Hazelnut Scalloped Potatoes

  • Preheat oven to 350°F.
  • Place potatoes, smoked paprika, salt, pepper and hazelnut milk in large saucepan. Bring to a simmer and cook for 20 minutes.
  • While potatoes are simmering, sauté bacon and pancetta in skillet on medium-low heat for 7-10 minutes, or until crispy.
  • Strain bacon and pancetta, reserving 2 Tbsp of the rendered fat.
  • Once potatoes are cooked, strain and save the hazelnut milk. Layer potatoes in 8x8 baking dish.
  • To make roux, place 1 Tbsp bacon/pancetta fat in large saucepan, and add gluten-free flour. Gradually add the reserved hazelnut milk to the roux, stirring constantly. Once the roux thickens and starts to bubble, remove from heat and pour over potatoes.
  • Mix ground hazelnuts and 1 Tbsp of bacon/pancetta fat together in large bowl.
  • Sprinkle the hazelnut mixture over potatoes and bake for 30 minutes. Serve alongside steaks and enjoy!
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.