The perfect Friday Night dinner
Ballyshonog Farm Foods shop in Tinahely
Ribeye Steaks with Pancetta & Shallot Sautéed Potatoes
2 Ribeye Steaks (about 250g each)
Salt & Black Pepper
1 clove Smoked Garlic, sliced as thinly as possible
2 10g slices of Butter
50g Pancetta, cut into small pieces
2 large Shallots, finely sliced
300g cooked New Potatoes, quartered
1 tbsp Rapeseed Oil
The raw ingredients
Take the steaks out of the fridge and allow to warm up a bit while you cook the potatoes.
Cooking the potatoes is a three part process :
Fry the pancetta in a dry pan until it's crispy, scoop it out & leave to one side.
Now fry the shallots in the pancetta fat until soft, scoop out and add to the pancetta - keep in a warm place
Finally fry the potatoes in the rapeseed oil (all the pancetta fat will have disappeared at this stage) until they're brown and crispy. Then add back the shallots and pancetta to heat through and season with black pepper before serving. I don't add any extra salt because of the salty pancetta, but each to their own...
If you get flustered easily, do the potatoes first and put them into a warm oven while you cook the steak. Otherwise heat a cast iron griddle pan until it starts to almost glow with the heat, season both sides of the steaks really well with lots of pepper and a smaller amount of salt.
Slap the steaks onto the pan, turn on your extractor fan and cook for 3-4 minutes each side (for medium). Any more and you're going to ruin beautiful meat. Don't poke or prod them, leave them alone so they form a lovely crust. When you've turned the steaks over, scatter the sliced garlic over the cooked top of the steak and let it warm up.
Once the steaks are ready, place them on a large sheet of tinfoil, top with the slices of butter and cover loosely. Let them sit for at least 5 minutes to let them relax and become really juicy.
Serve with the potatoes, some salad if you're feeling very virtuous and don't forget to pour all the juices that have collected in the tinfoil back over the meat... it's the nicest quick sauce ever.
Somebody asked for a closeup shot...