Ingredients
Method
Cooking Instructiond
- Start off by roasting your garlic in the oven, chop the top head off and place it in foil with canola oil and a tad pinch of salt, wrap and place in the oven at 400 degrees for one hour.
- Be sure to have your butter at room temp and place it in a mixing bowl. Once the garlic is done squeeze 4-6 cloves into the butter with grated parmesan cheese, shallot, chili flakes, lemon juice, black pepper and kosher salt. Wrap in plastic wrap and place in the fridge for one hour.
Cooking Instructions
- Season your ribeye steak in layers beginning with salt, pepper and garlic. Now place it on the smoke at 250 degrees for 40ish mins, or internal temp of 115 degrees (Note: if ribeye is one inch or less do not reverse sear it). Once the steak goes into the smoker, get a pot over high heat (boiling) with a few cups of water. Once water is at boiling, add some salt and boil your petite potatoes for 6-8 mins. Do not over boil them, you want them to be soft but able to hold their form. Once done, strain the potatoes and let cool for 30ish mins.
- Remove the steak from the smoker and set your grill up for direct searing and add a plancha for the petite potatoes. At this time, get the butter out of the fridge and cut your butter log into a tablespoon sized disc.
- Sear the steak for 60-90 seconds per side and place on a wire rack for resting. This is when you add 2 tablespoons of your compound butter on the steaks and cover “loosely” with foil.
- Add the petite potatoes to the plancha (a flat griddle surface) and smash them with a pan or the bottom of a flat firm surface. Once flattened, let them crisp for 3ish minutes and then flip them. Once flipped, add a tab of the butter to each one. Let it finish cooking and then remove.
- Slice your steak and serve with the delicious potato cakes.
- Enjoy with family and friends!