Parmesan-Crusted Ribeye with Garlic Mashed Potato Purée and Wok-Fried Green Beans
- by Chef David Rose
- Last updated Jan 5, 2023
Sometimes I’m craving the steakhouse. Most of the time I’m NOT craving the steakhouse reservations, the steakhouse parking, or the steakhouse price tag. I’m going to teach you how to make a traditional, classic steakhouse meal with a big bold steak, perfect side dishes, and incredible presentation right at your own home, with Omaha Steaks. This Parmesan-Crusted Ribeye with garlic potato purée and wok-fried green beans is a delicious plate of comfort food. Boom.
Parmesan-Crusted Ribeye
The ribeye is a classic steak cut with incredible marbling and bold, beefy flavor. For a 5-star steakhouse-style dinner, start with the best beef. Omaha Steaks Private Reserve Ribeyes are triple trimmed by master butchers and aged 28 days for extra-tender texture.
To achieve the incredible flavors of the steakhouse, this will be a 3-step cooking process. Start with a sous vide, then a hard sear for a great crust and caramelization, and top with the parmesan crumble and finish with a quick broil.
How to Sous Vide the Ribeye
Sous vide is used in many high-end restaurants to ensure every steak is juicy, tender, and perfectly cooked. Start with a fully thawed steak, pat dry, season with coarse salt and freshly ground black pepper, and allow the ribeye to come to room temperature.
Set your sous vide for 10 degrees below your target temperature. The steak will come to temperature with the sear. The ribeye is ideal for medium-rare to medium doneness – this allows the marbling to melt throughout the steak and stays tender. (Visit this steak doneness guide for more on steak temperatures.)
To sous vide, place ribeye in resealable bag. Add, garlic cloves, a sprig of fresh thyme and unsalted butter. Let sous vide for two hours to allow the ribeye to come to temperature and the incredible flavors to infuse into the meat.
Searing the Ribeye
With sous vide, you always want to give the steak a nice, hard sear in a cast iron skillet for a great crust. Remove steaks from the bag and pat dry. Heat your skillet on high and add a high-smoke point oil, like grapeseed, and place steak in the pan to sear. Add unsalted butter, garlic gloves, and a fresh sprig of thyme to the pan and baste the ribeye. This adds incredible flavor and juiciness to your steak.
Making the Parmesan-Crusted Ribeye
The final step is to add steakhouse flair to your ribeye with a flavorful Parmesan crumble. Generously coat your steak with the Parmesan crumble and set 5 inches away from the oven broiler and broil 3-4 minutes. Keep a watchful eye on the steak as it cooks – you want the crust to brown, but not burn.
The Best Steakhouse Side Dishes
What’s a steak dinner without sides? Pair this juicy parmesan-crusted ribeye with creamy, dreamy, luscious garlic mashed potatoes and crispy wok-fried green beans.
To plate, add the garlic mashed potato purée on one side of the plate, top with the parmesan-crusted ribeye and add wok-fried green beans on the opposite side of the plate. Serve with your favorite wine and a decadent dessert for an unforgettable steakhouse dinner at your house. Go forth and cook away!
Parmesan-Crusted Ribeye
Ingredients
Parmesan Crumble
- 4 oz. freshly grated Parmesan cheese
- 1/2 cup Italian seasoned breadcrumbs
- 2 t. minced chives
- 3 t. olive oil
- Salt and freshly ground black pepper
Parmesan-Crusted Ribeye
- 2 12 oz. Omaha Steaks Private Reserve Ribeyes
- Salt and freshly ground black pepper
- 3 T. unsalted butter
- 2 garlic cloves peeled and smashed
- 1 sprig fresh thyme
- 2 T. olive oil
- Parmesan crumble recipe above
Instructions
Parmesan Crumble
- Combine all ingredients in a small bowl and set aside.
Parmesan-Crusted Ribeye
- Pat ribeyes dry with paper towels, season with salt and pepper on both sides and allow to come to room temperature, about 30 minutes.
- Place sous vide immersion circulator in water and set to 10 degrees lower than target doneness temperature.
- Place both ribeyes in one sous vide bag, along with 1 T. butter and 1 garlic clove; vacuum seal bags and cook for 2 hours.
- Remove steaks from sous vide bag and pat dry with paper towels.
- Place olive oil in cast iron pan set over high heat. Place ribeyes in pan for a hard sear.
- Add 2 T. butter, remaining garlic clove, and remaining sprig of thyme to pan. Flip steaks and baste until golden brown. Remove from pan and set steaks on wire rack lined baking sheet. Top steaks with Parmesan crumble.
- Preheat oven broiler to high. When broiler is preheated, place baking sheet with steaks approximately 5” from heating element and broil until crust is golden brown, about 2 to 3 minutes.
- Set steaks aside until ready to plate.
Wok-Fried Green Beans
Ingredients
- 1 lb. French green beans
- 1 large shallot minced
- 3 cloves garlic minced
- 3 T. olive oil
- Salt and freshly ground black pepper
- 1/4 t. crushed red pepper flakes
- Juice of 1/2 lemon
- 1 T. unsalted butter
Instructions
- Blanch green beans in salted water for 2 minutes, then immediately shock in ice cold water to stop cooking. Drain.
- Add olive oil to wok (or large pan) and bring to high heat. Sauté shallots and garlic for about 15 seconds.
- Add crushed red pepper flakes, green beans, and a pinch of salt and pepper to pan and sauté until beans are slightly blistered, about 4 to 5 minutes.
- Add lemon juice to wok and reduce until almost dry. Turn off heat, toss with butter and chopped parsley in wok, and season to taste with salt and pepper.
Garlic Mashed Potato Purée
Ingredients
- 2 lbs. russet potatoes cut into medium dice
- 1/2 lb. unsalted butter
- 1 cup heavy cream
- 1 t. kosher salt
- 1/2 t. white pepper
- 4 cloves garlic minced
Instructions
- Boil potatoes in salted water for about 12 to 15 minutes until fork-tender. Drain and place potatoes in a large mixing bowl.
- Add butter to a medium-sized saucepan set over medium heat and melt. Add minced garlic and simmer for 5 minutes.
- Add heavy cream, 1 t. kosher salt, and 1/2 t. white pepper to saucepan and bring to a boil. When mixture starts to boil, reduce to a simmer for 3 minutes and then remove from heat.
- While potatoes are still hot, mash potatoes until most lumps are gone.
- Then, using a hand mixer on low speed, slowly add butter and cream mixture until desired smoothness and taste is achieved.
- Season to taste with salt and pepper, as needed.
Assembly:
- Place mashed potato puree on plate and top with Parmesan-crusted ribeye.
- Place green beans on plate next to ribeye and potato puree.
- Enjoy!
More Chef Rose recipes:
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