Bite with Belkys: Bone-in Ribeye with Anchovy Butter served with Smoked Paprika Frites from The Food Gang

The Chef: Howard Kleinberg

The Restaurant: The Food Gang

The Dish: Bone-in Ribeye with Anchovy Butter, served with Smoked Paprika Frites

Ingredients:

• 6 Fingerling or 3 Yukon Gold Potatoes
• 2-4 tbsp. Olive Oil
• Kosher Salt to taste
• Fresh Black Pepper to taste
• 3 sprigs Fresh Thyme
• 18 oz. Ribeye Steak

Anchovy Butter Ingredients:

• 1 lb. softened butter
• 1/2 cup chopped capers
• 1/2 cup chopped anchovies
• 2 tbsp. chopped parsley
• 2 tbsp. fresh lemon zest

Method of Preparation:

-For the potatoes, start by seasoning them with salt, pepper, 1 sprig of fresh thyme and 1 tbsp. of olive oil. Place them in a foil lined baking sheet, cover them and put them into a 350 degree oven for 15 minutes. You can either finish them off for another 10 minutes in the oven or place in a fryer for a couple of minutes.

-While that's cooking, season your steak on both sides with salt and fresh pepper.

-Then, into hot pan, add extra virgin olive oil, the steak and the rest of the fresh thyme stems. Once it's seared on both sides, put the steak into a 350 degree oven for 10 minutes or when steak reaches 120-125 degrees for medium rare and 130-135 degrees for medium.

-Remove the steak and let it rest for five minutes, then slice it.

-For the Anchovy Butter, into a mixer slowly combine one pound of softened butter, 1/2 cup chopped capers, 1/2 cup chopped anchovies, 2 tablespoons chopped parsley and 2 tablespoons of fresh lemon zest. Once it's combined, lay out a piece of plastic wrap, pour in the butter, roll it up tightly and place in the freezer until it's solid.

To Plate the Dish:

Start with some fresh arugula, place the sliced steak on top, a couple of slices of anchovy butter, some fresh lemon juice and a sprinkle of olive oil.

Serving Suggestion: Cabernet Sauvignon

Serves 2.

The Food Gang
9472 Harding Avenue
Surfside, FL
786-228-9292
www.thefoodgangcompany.com