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This recipe comes from Fuel Restaurant’s Robert Belcham. The prime beef used for this recipe was dry-aged for 40 days. To find steaks that have been aged past the standard three weeks, try to develop a good relationship with a local butcher. Serves 6
GENTLEMAN’S BUTTER: Make this the day before serving. Mix together all of the ingredients in a small bowl. Spread a piece of plastic wrap, 12 inches long, on a work surface. Place the butter mixture along one of the long sides, 2 inches from the edge, and roll into a log. Twist the ends tightly to close. Refrigerate for a day before using. Before serving, slice the gentleman’s butter into twelve rounds, 1-inch thick, and remove the plastic wrap. Keep cold.
MORELS AND POTATOES: Melt butter in a large frying pan on medium-high heat. When the butter foam subsides, add morels and thyme, then cook for 5 minutes, or until mushrooms begin to soften. Stir in onion and garlic, then cook for about 5 minutes, or until onion starts to brown. Add potatoes and cook for about 5 minutes, or until heated through. Season to taste with salt and pepper. Keep hot until steaks are cooked.
RIB-EYE STEAK: Heat oil in two large frying pans (to accommodate steaks without crowding them) on high heat. Season steaks with salt and pepper on both sides. When the pan is hot, add steaks, garlic and thyme. Cook steaks for about 2 minutes on each side for medium-rare, then remove from the heat. Discard garlic and thyme stems.
TO SERVE: Place each steak on a warmed dinner plate, then top with two pats of gentleman’s butter and allow to rest for 2 to 3 minutes before serving. Arrange morels and potatoes on the side.
WINE RECOMMENDATIONMorning Bay Vineyard & Estate Winery Merlot