4 strips of Cal & Gary’s Thick cut bacon, cooked and chopped into small pieces
1/2 cup sour cream
1/2 bunch green onions
1/2 cup Shredded cheddar cheese
Salt & cracked pepper
How to make it
How to make it
First remove the steak from the fridge about 20 minutes prior to cooking. The goal is to bring the steak closer to room temperature so that it cooks evenly.
Season the steak liberally with kosher salt and cracked black pepper. Make sure to get the edges as well as the top and bottom.
Heat a large cast-iron or heavy bottomed frying pan over medium high heat and add a tablespoon or two of oil.
When the pan is hot and the oil is just about to smoke, place the steak in the pan laying it down away from you, as to not splash any hot oil in your direction.
Leave the steak and allow to sear until you can see dark caramelization around the edges, about 7-8 mins.
When the first side is browned, flip the steak, and let it sear as well for 4-5 mins
Next add the butter, garlic cloves and thyme to the pan. As the butter begins to brown, carefully spoon the melted butter over the steak. Repeat for 4-5 mins.
Next add the mushrooms to the pan making sure not to cover the steak.
Stir the mushrooms to make sure they are coated in the butter and drippings in the pan, and transfer to the oven.
Cook the steak to an internal temperature of 128F for medium rare, or 135F for medium.
When the steak is ready remove it from the pan and let it rest for 10-12 mins before slicing.
Slice the steak and garnish with a little bit of flaky sea salt if desired. Serve with Cal & Gary’s Steamer bag asparagus, the mushrooms, and double stuffed potatoes.
For the double stuffed potatoes
Wash your potatoes and poke several times all around with a fork.
Place the potatoes in a microwave safe dish and cook the potatoes for 3-4 mins or until they tender and fully cooked.
Allow the potatoes to cool, then cut in half and scoop out the contents into a small bowl. Reserve the shells to stuff later.
Add the bacon, sour cream, green onions and shredded cheese to the bowl of potatoes. Mix until it is smooth and creamy.
Scoop the potato mixture back into the reserved potato shells equally.
Place the potatoes back on a microwave dish, and cook for 3-5 mins, until hot throughout and the cheese is melted.
Serve hot as the perfect side to a Dry aged steak.
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Ingredients
1 large (14-16ox) 28 day dry aged ribeye
8-10 cloves of garlic
6 sprigs of thyme
4 tbsp Cal & Gary’s unsalted butter
Salt & cracked pepper
2lbs cremini mushrooms cut in half
1 package Cal & Gary’s steamer bag asparagus
Double stuffed potatoes
2 russet potatoes
4 strips of Cal & Gary’s Thick cut bacon, cooked and chopped into small pieces
