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The Dish Recipe Card

The Dish: Celebrity Chef Michael Schlow -- Slow Roasted Rib Eye

The Chef: Michael Schlow
The Dish: Slow-Roasted Prime Rib-Eye with Red Wine Sauce

Rib-Eye Steaks
Ingredients
2 ounces (1/4 Cup) canola Oil
2 9-ounce prime rib-eye steaks (ask the butcher to remove the "flap" before portioning)
Salt and pepper
1 Fresh thyme, chopped
1 pinch fresh rosemary, chopped
1 tablespoon butter
4 ounces (1/2 cup) Red Wine sauce (recipe follows)
1 teaspoon finely diced tomatoes, optional
Fresh chervil sprigs, optional

Recipe Video - www.whdh.com/features/articles/dish/BO101577

Directions
Preheat the oven to 300°F.
Heat canola oil in a large sauté pan over medium heat for 30 seconds.
Season the steaks with salt and pepper and place in the pan. The pan should not be very hot. You do not wish to sear the meat; it shouldn't even sizzle.
Cook the steaks for 1 minute on each side, then add a pinch each of thyme and rosemary.
Add the butter to the pan and tilt the pan toward you to help distribute the butter. Baste the steaks with the melted butter and herbs.
Flip the steaks once more, and baste again.
Transfer the steaks to a roasting pan fitted with a wire rack and place in the oven for about 20 minutes for medium-rare.
Remove the steaks from the oven and allow to rest for at least 10 minutes.

Recipe Video - www.whdh.com/features/articles/dish/BO101577

While the steaks rest, gently reheat the Robuchon Potatoes and the Red Wine Sauce.
Return the steaks to the oven to reheat 3-4 minutes while you prepare the vegetables.

Red Wine Sauce
Ingredients
2 tablespoons extra-virgin olive oil
1 shallot, cut to medium dice
1 medium carrot, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
½  cup red wine
3  cups Veal stock
1 sprig fresh thyme
1 sprig fresh rosemary
Salt and pepper

Directions:
Heat the oil in a small pan over high heat for 1 minute.
Add the shallot, carrot, and celery and cook for 3 minutes, stirring occasionally.

Recipe Video - www.whdh.com/features/articles/dish/BO101577

Add the red wine and simmer until it is reduced by half.
Add the veal stock and reduce until ½ cup of liquid remains.
Strain through a fine chinois into another container.
Add the thyme and rosemary and let steep for 20 minutes.
Add salt and pepper to taste.
Strain again through a fine chinois and reserve for serving. Can be made several days in advance and refrigerated or frozen.

(Copyright (c) 2009 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

Recipe Video - www.whdh.com/features/articles/dish/BO101577