Pan roasted cowboy ribeye with Manzanilla and Hojiblanca olives
• 16 oz Cowboy Ribeye
• 4 lbs Fingerling potatoes
• 8 oz Hojiblanca olives, sliced
• 1lb Hojiblanca olives, whole
• 8 oz Queen olives
• 2 lbs Butter
• 4 each Lemons
• 2 cups Demi glaze
• 1 cup Sherry vinegar
• 1 cup EVOO
• 5 each Garlic cloves
• 1 bunch Curly parsley
• 1lb Grape tomatoes
For the Hojiblanca steak butter
Bake 1 lb of Hojiblanca olives at 350° for 20 minutes, allowing them to dry. In this olive, the taste of unripe fruit will come through strongly but it’s briny flavor will combine extremely well with the charred flavors of the pan-seared Cowboy Ribeye steak.
Chop olives finely. Mix with ½ cup of chopped parsley and 3 micro-planed garlic cloves.
Place chopped ingredients in a mixing bowl with 2 lbs of soft butter, ½ cup sherry vinegar, ½ cup EVOO, ½ cup hojiblanca olive juice and the juice of 2 lemons. Mix thoroughly.
For the salt crusted potatoes and oven blistered tomatoes
Pre-heat oven to 350°.
Toss fingerling potatoes and grape tomatoes in EVOO and kosher salt and place them in an oiled baking dish.
Bake for 25 minutes, uncovered.
Ideally, you can char your steak and cook it to temp in a charcoal grill, but you can also use a very hot cast iron skillet, and rotate—but not too often—and make sure you got plenty of fat, oil or butter. Just watch the heat—this helps you obtain an even flavor, as well as the seared crust texture.
Finish by slowly basting the Ribeye with butter, garlic, thyme and rosemary.
Remove the steak from the pan and allow it to rest for 8 minutes.
Lower the heat of your pan and add in potatoes, tomatoes and both kinds of olives. Gently stir, allowing the cooked tomatoes to coat the potatoes. Finish with a squeeze of lemon and a pinch of chopped parsley.
Once you are plating, place a spoonful of hoji Blanca butter in the center of the steak and arrange the rest of the ingredients around it, allowing all the flavors to combine while eating.