Calabrian Chile Butter Steaks

with Mashed Potatoes & Sautéed Zucchini

40 MIN

+$7.99/serving 2 Servings

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with Ribeye Steak

From the Test Kitchen

To melt atop seared steaks, you'll mix softened butter with spicy Calabrian chile paste (a specialty product made of fragrant red chiles from Calabria, a region in southern Italy) for rich and vibrant heat. Hearty sides of mashed potatoes and sautéed vegetables round out this dish.
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Nutrition

PER SERVING
Calories

1010 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
¾ lb Potatoes
1 Zucchini
1 Red Onion
1½ Tbsps Golden Raisins
1 oz Salted Butter
1½ tsps Calabrian Chile Paste
1 Tbsp Capers
¼ cup Buttermilk
¼ cup Grated Romano Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Remove the butter from the refrigerator to soften. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Place the raisins in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the steak

Meanwhile, pat the steak dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Cook the vegetables

While the steaks rest, drain the rehydrated raisins (discarding the liquid). To the pan of reserved fond, add the sliced onion (if the pan seems dry add a drizzle of olive oil); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Turn off the heat. Stir in the drained raisins and capers.

5 Make the Calabrian butter & serve your dish

Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the mashed potatoes and cooked vegetables. Top the steaks with the Calabrian butter. Garnish the vegetables with half the romano (you will have extra). Enjoy!