Ribeye Steaks & Rosemary-Butter Sauce

Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Roughly chop the parsley leaves and stems. Quarter and deseed the lemon. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Pick the rosemary leaves off the stems. Roughly chop the onions. Halve, pit, and medium dice the nectarine. In a large bowl, combine the chopped onions, diced nectarine, and vinegar; season with salt and pepper.

Transfer the diced potatoes to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. Add the chopped parsley, parmesan, the juice of 2 lemon wedges, and as much of the garlic paste as you’d like. Toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, 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, turning occasionally, 10 to 12 minutes, 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.

While the steaks rest, heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the chopped garlic, rosemary leaves, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the demi-glace (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

To the bowl of dressed onions and nectarine, add the arugula and a drizzle of olive oil; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed potatoes and salad on the side. Top the steaks with the pan sauce. Top the salad with the Grana Padano (crumbling before adding). Enjoy!