Ribeye Steaks & Creamy Truffle Potatoes

Place an oven rack in the center of the oven; preheat to 450°F. 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. Peel and thinly slice the shallot. Thinly slice the mushrooms. Peel the orange; halve lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Roughly chop the crispy onions. Roughly chop the parsley leaves and stems. To make the gremolata, in a bowl, combine the lemon zest, chopped crispy onions, and chopped parsley. Season with pepper. Mix to thoroughly combine. To make the dressing, in a separate, large bowl, combine the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper.

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 10 to 12 minutes, turning occasionally, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a sheet pan. Roast in the oven 10 to 14 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.

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Once the potatoes have cooked, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the sliced shallot and sliced mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the cooked potatoes, spinach, demi-glace (carefully, as the liquid may splatter), and cream. Cook, stirring occasionally, 5 to 7 minutes, or until the spinach has wilted and the liquid has slightly reduced in volume. Turn off the heat. Add as much of the truffle zest as you’d like. Stir until thoroughly combined. Taste, then season with salt and pepper if desired.

Just before serving, to the bowl of dressing, add the arugula, sliced orange, cheese, and pistachios. Season with salt and pepper; toss to combine. Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks with the finished vegetables and salad on the side. Top the steaks with the gremolata. Serve the remaining lemon wedges on the side. Enjoy!