Stout Soaked Rib Steak with Beer Butter and Crispy Potatoes

Ingredients

Here are the following ingredients:

Stout-Soaked Rib Steak

• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) paprika
• 4 tsp (20 mL) garlic powder
• 4 tsp (20 mL) freshly ground black pepper
• 16 Rib Steaks, about 8 oz (250 g) each and about 1-inch (2.5 cm thick)
• 48 fl oz (1.5 L) stout beer
• 3 oz (90 g) grated onion, about ½ cup (125 mL)
• ½ cup (125 mL) canola oil
• ½ cup (125 mL) Dijon mustard
• ½ cup (125 mL) soy sauce
• ½ cup (125 mL) Worcestershire sauce
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) finely chopped fresh thyme

Beer Butter

• 12 fl oz (375 mL) stout beer
• 1 tbsp (30 mL) canola oil
• 2 oz (60 g) minced shallot, about ½ cup (125 mL)
• 1 lb (500 g) salted butter, room temperature
• ¼ cup (60 mL) finely chopped fresh parsley
• 2 tbsp (30 mL) finely chopped fresh chives
• 2 tbsp (30 mL) finely chopped fresh tarragon
• ½ tsp (2 mL) freshly ground black pepper

Crispy Potatoes

• 10 lb (4.5 kg) Yukon Gold potatoes, peeled and cut into 2-inch (5 cm) pieces
• 1 cup (250 mL) duck fat

Service

• 2 cups (500 mL) duck fat
• 1 cup (250 mL) canola oil
• Kosher salt
• Freshly ground black pepper

Preparation

1. Stout-Soaked Rib Steak: Stir salt, paprika, garlic powder and pepper. Sprinkle over steaks to coat evenly; arrange in a shallow hotel pan.
2. Whisk beer with onion, canola oil, Dijon mustard, soy sauce, Worcestershire sauce, rosemary and thyme. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
3. Beer Butter: Pour stout into a saucepan set over high heat; bring to a boil. Simmer for 10 to 15 minutes or until reduced to ¼ cup (60 mL) and syrupy. Cool completely.
4. Heat oil in small skillet set over medium-low heat. Add shallots and sweat until tender and translucent. Cool completely.
5. Beat butter with cooled stout reduction until smooth. Beat in cooled shallots, parsley, chives, tarragon, salt and pepper until well combined. Scrape compound butter onto a sheet of plastic wrap; shape into a log. Wrap and twist ends to seal; roll to smooth. Refrigerate until firm. Portion log into 16 coins.
6. Crispy Potatoes: Parboil or steam potatoes until tender but with some resistance in centre. Return to hot pot to dry off excess moisture. Remove from heat and shake or stir in pot until edges are slightly worn down and mashed. Cool slightly.
7. Add duck fat to a full-sized shallow hotel pan; heat, in convection oven at 425°F (220°C), until almost smoking. Carefully add potatoes to melted fat; toss lightly to coat.
8. Roast, turning occasionally, for 25 to 30 minutes or until all sides are deep golden brown and very crispy. Cool, cover and refrigerate or hold for service.

Service

1. Melt 2 tbsp (30 mL) duck fat in cast iron skillet set over high heat until almost smoking. Add 8 oz (250 g) roasted potatoes; toss to coat.
2. Cook, in convection oven at 425°F (220°C), for 10 to 12 minutes or heated through and crispy. Season with salt and pepper.
3. Meanwhile, remove steak from marinade; shaking off extra. Heat 1 tbsp (15 mL) oil in skillet set over medium-high heat. Sear steak on both sides; finish in oven to preferred doneness. Let rest for 5 minutes.
4. Plate steak with Beer Butter coin; torch to soften butter. Serve with crispy potatoes.

Beef Cuts