Dry Rubbed Sterling Silver® Ribeye Filet
Purple Potato, Bacon & Crab Hash
Poached Egg & Scarlet Orange Hollandaise
Serves 4

Dry Rub/Rib Eye
This smoky rub will add flavor depth to steaks, ribs and burgers. This concoction is for beef cuts that are well marbled, ribeye, strips, ribs etc. Leaner cuts should use a marinade.

4 Tablespoons Sea salt, smoked
3 Tablespoons Paprika, smoked
1 Tablespoon Black pepper, large grind
1 Tablespoon Turbinado or brown sugar
2 TableSpoons Garlic, granulated
2 Tablespoons Onion, granulated
2 Tablespoons Parsley, dry
1 Tablespoon Thyme, dry
1 Tablespoon Basil, dry
1 Tablespoon Worcestershire, powdered (substitute dry mustard if needed)
4 Each, 6 ounce Ribeye filets

Method

• Combine all ingredients in a bowl and mix well.
• Remove ribeye filets from the refrigerator and apply the rub liberally to all surfaces. Reserve any extra rub in an airtight container.
• Let rest at room temperature for one hour.
• Prepare a dual zone, medium high and low, grill. Place the meat on the hot side of the grill for two minutes. Turn and sear for two minutes more. Move the meat to the cooler side of the grill and cook for about one minute more on each side for medium rare. Internal temperature should be 135° -140°.
• Remove from the grill and let the meat rest in a single layer on a plate for at least five minutes. Cover loosely.

Hash

1 lb. Purple potatoes, washed and dried
1 Tablespoon Smoked sea salt
4 Slices Applewood smoked bacon, cut into lardons
1 Tablespoon Garlic, minced
¼ Cup Leeks, white only, sliced thin
2 Tablespoons Each, parsley, thyme, basil, chopped
1 Cup Lump crab meat, picked for bones
½ Cup Fish fumet or vegetable stock
½ Cup Parmesan cheese, grated
Smoked sea salt and pepper to taste

Method

• Slice potatoes on a mandolin, or with a knife, into 1/8” thick coins. In a saucepot, bring enough water to cover the potato coins to a boil. Add one tablespoon of salt. Add potatoes and blanch for one minute. Remove the potatoes to an ice bath to cool. Remove from the ice bath and pat dry with paper towels, reserve.
• Place a sauté pan over medium heat. Add bacon and cook until crispy. Remove cooked bacon with a slotted spoon and drain on paper towels. Leave three Tablespoons of bacon fat in the pan and reserve any leftover.
• Increase heat to medium high. Add garlic and cook until fragrant, add leeks and cook for one minute, add potatoes and cook until fork tender but with a little bite.
• Deglaze with the fumet or stock and reduce by ½.
• Add bacon, crab, herbs and cheese.
• Sauté until slightly bound by the cheese then season with salt and pepper to taste.
• Reserve in a warm place.

Hollandaise/Eggs

2 Tablespoons Shallots, chopped
1 Tablespoon Garlic, chopped
8 Each Cracked black peppercorns
1 Each Bay leaf
5 Each Basil leaves with stems, bruised
¼ Cup Dry white wine
¼ Cup Scarlet orange juice (fresh squeezed orange juice can be substituted)
4 Each, Egg yolks
1 Cup Clarified butter
1 Teaspoon Lemon juice
Red pepper sauce to taste
Smoked sea salt and pepper to taste
Water
1 Tablespoon vinegar
1 Teaspoon Salt
4 Each Grade A large eggs
Long chives for garnish

Hollandaise Method

• In a small saucepan, combine the shallots, garlic, peppercorns, bay leaf, basil leaves, white wine, and orange juice. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain and cool.
• In the top of a double boiler, or in a metal bowl fitted over a pot, over simmering water, whisk the egg yolks and reduced wine mixture until ribbons start to form.
• Whisking constantly, drizzle the melted butter into the reduced wine mixture very slowly until all the butter is incorporated and an emulsion forms. Remove from the heat.
• Add the pepper sauce, lemon juice and whisk to incorporate. Adjust seasoning to taste with salt and pepper. Cover and keep warm until ready to serve.

Egg Method

• Heat 2 to 3 inches of water in a large saucepan over medium heat until almost boiling. Add vinegar.
• Crack eggs into 4 small cups and slide one by one from the cup into the simmering water. Maintain the water just below a simmer, reducing the heat to low if necessary.
• Cook until the whites are set and the centers are still soft.
• Cook the eggs last, place on top of the ribeye, sauce, and serve.
  

Plating

• Place ¼ of the potato hash into a ring mold in the center of a plate.
• Place a ribeye filet on top of the hash.
• Place a poached egg on top of the steak.
• Ladle 2 ounces of hollandaise over the egg.
• Lean 3 long chives against the steak for garnish.
• Enjoy!

from the kitchen of Jamie Samford
Vice President of Product Development
Winn Meat Company