Seared Dry Aged Ribeye Steak with Morels, Nugget Potatoes and Gentleman’s Butter

Gentleman’s Butter

1 cup room temperature butter

1 tbsp brunoise shallot

1 tbsp rendered bone marrow

1 tbsp chiffonade parsley

1 tsp sliced tarragon

7 tsp smooth dijon mustard

1 tsp sherry vinegar

pinch of salt

1tsp fresh ground Tellicherry extra bold black pepper

Zest of 1 Lemon

1tsp Brandy

Mix all ingredients and roll into logs using saran wrap. Keep in fridge for 1 day before use. Slice into rounds and remove saran wrap. Keep cold.

Steaks

6 prime beef, 40 day, dry aged ribeye steaks about 12 oz each

4 tbsp canola oil

4 sprigs thyme

4 cloves garlic, skin on but cracked

salt

black pepper

Morels and Potatoes

3 tbsp butter

6 cup fresh morels, cleaned very well

1 cup onion minced

2 cloves garlic, minced

2 sprigs thyme

4 cups nugget potatoes, quartered and cooked

Bring a large sauté pan to a high heat. As you are waiting, season steaks with salt and pepper on both sides. Lay the steaks into the pan making sure they are not crowded. Add in the garlic and thyme…cook about 2 minutes each side for medium rare. Remove from pan and place onto warmed dinner plates and top with a couple pats of gentleman’s butter. Bring another large sauté pan to medium high heat. Add in 3 tbsp butter and when the foam subsides add in the morels. Season with salt and pepper and add in the thyme sprigs. After cooking for about 5 minutes add the onions and garlic and continue to cook until the onion starts to slightly brown, about another 5 minutes. Add in the quartered and cooked potatoes and warm them through. Check the dish for seasoning and adjust accordingly.