Ingredients
- 4 pkg ButcherBox Ribeye Steaks
- 2 bulbs garlic cut in 1/2, keeping skin on
- 4 Tbsp avocado oil
- 1 tsp kosher salt for roasting garlic
- ½ tsp black pepper for roasting garlic
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 Tbsp gluten-free all purpose flour
- 1 c hazelnuts finely ground
Instructions
Garlic-Crusted Ribeye
- 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 1 tablespoon of avocado 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 2 tablespoons avocado oil. Pulse to make a paste.
- Preheat oven to 400°F.
- Preheat sauté pan on medium heat. Once hot, add remaining avocado 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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