Last year Buon Appétit Magazine selected Nonesuch in Oklahoma City as the best new restaurant for 2018. Most of us will not be traveling to Oklahoma City and it will be extremely difficult to secure one of the 20 seats that are available for their tasting menu. However, on January 5, 2019, the Wall Street Journal published an easy recipe from Nonesuch chefs Jeremy Wolfe and Colin Stringer for rib-eye steak with herb sauce and honey-roasted carrots.
This recipe caught the eye of my husband and I was finally able to make it Saturday night. If you are looking for a good old-fashioned type butcher, with excellent quality meats, try Pastosa Ravioli in Manasquan. This is the second time I purchased a steak from them and it was outstanding. The rib-eye for 2 ($17.99/lb.) was worth every cent. Carrots were the main vegetable, but I also made an herb sauce of green beans, garlic, fresh parsley and basil. The vegetables came from Delicious Orchards in Colts Neck where I find their quality and display size to be exceptional.
This recipe takes 30 minutes to prepare, but as I working on Saturday afternoon, I prepared the herb sauce ahead time. The green beans had to be trimmed and blanched. Once that is done, the beans, some butter, lemon juice, parsley, basil and a pinch of salt are given a spin in the food processor. I didn’t think mine looked as smooth as the photo from the newspaper. Perhaps if I had a VitaMix it might have come out smoother. I did add a bit of water then went back to my old-fashioned blender for a whirl. The herb sauce had such a fresh, clean taste, it was wonderful. You could taste a bit of the green beans, the two herbs gave the sauce a freshness and the lemon juice added brightness.
We grilled the 1-1/2 to 2-inch steak for 5 minutes on one side and 3 on the other side for medium rare. The steak was done perfectly. I placed the sliced steak atop the herb sauce and placed the carrots off to the side. What a fabulous dinner! We don’t eat beef that often and lately when we do, I don’t mind spending a bit more. My husband and I loved this dish. There was enough sauce left for another meal. Perhaps my son or son-in-law would like some to try with a steak at their home.
Rib-eye Steak with Herb Sauce and Honey-Roasted Carrots
Total Time: 30 minutes Servings: 4
2 boneless rib-eye steaks, about 1½ inches thick
Kosher salt and freshly ground black pepper
1 pound medium carrots trimmed, peeled and cut into 1½-inch-long pieces
1½ tablespoons honey
1½ tablespoons olive oil
Juice of 1 lemon
1½ cups green beans, trimmed and cut into 1-inch pieces (Chefs say that you can also use broccoli in place of green beans or turnips)
6 tablespoons butter, softened
1½ cups fresh parsley
1½ cups fresh basil
1 clove garlic
1. Season steaks generously with salt and pepper, and set aside. Light a grill and preheat oven to 425 degrees. In a medium roasting pan, toss carrots with a pinch of salt, honey, olive oil, half the lemon juice and a small splash of water. Roast carrots until fork-tender, about 25 minutes.
2. Meanwhile, make the sauce: Fill a medium pot with salted water and bring to a boil over high heat. Add green beans and blanch until bright green, about 1 minute. Strain and run beans under cold water to halt cooking. Transfer green beans to a food processor and blend along with butter, remaining lemon juice, parsley, basil, garlic and pinch of salt until emulsified and completely smooth. Keep sauce at room temperature until ready to use.
3. Grill steaks over medium-high heat until outside is charred and inside is medium-rare, about 3 minutes per side. Remove meat from heat and let rest at least 5 minutes before serving.
4. Slice steaks and salt cut sides lightly. Spread sauce over center of each plate and fan out sliced steak over sauce. Serve immediately with roasted carrots alongside meat.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.