Pizza-oven ribeye in cast iron with lemon-parsley-shallot compound butter and charred asparagus
J. Kenji López-Alt · ♥ 2.3K likes · 101.4K views · 13 min video
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Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole ribeye
Preheat a cast iron pan in the outdoor pizza oven for a few minutes; the oven can reach about 1000 degrees, and most of the heat reaches the steak from the hot air above.
Salted overnight ribeye into the cast iron
- salt
The day before, season the ribeye with plenty of salt and leave it on a rack, uncovered, in the fridge overnight to dry the surface.
Put the steak in the dry pan, insert a probe into the deepest part, and cook in the pizza oven.
Probing for medium rare and carryover
Aim to pull the steak when the center reaches about 115 degrees; carryover cooking takes it to around 127 to 130 for the medium side of medium rare.
- 1 whole shallot
- parsley
For the compound butter, finely mince one shallot; bundle a handful of parsley and slice it against the knuckles, then chop crosswise back and forth into a bowl.
- lemon zest
Microplane lemon zest into the bowl, stopping before the white pith, which turns bitter.
- 1 tsp lemon juice
- fancy sea salt
- room temperature butter
- pepper
Add about a teaspoon of lemon juice, sea salt for crunchy crystals, room temperature unsalted butter and pepper; mash together.
Optionally roll the butter into a log in plastic wrap or parchment and freeze; it keeps a long time.
When the crust is browning and the fat has rendered, flip the steak for even cooking; continue about another five minutes.
- asparagus
- salt
- olive oil
Trim the woody ends of the asparagus with a knife rather than snapping; season with salt and olive oil and toss.
Trimming asparagus with a knife
At 115 to 117 degrees, remove the steak and rest it a few minutes so the temperature evens out from edge to center.
Pour off some of the fat, put the asparagus in the same pan and into the oven while the steak rests, until bright green and charred but still crunchy in the center.
Top the steak and asparagus with the lemon parsley butter so it melts over them; salt the cut middle of the steak.
Butter on top and tasting