Dry Aged Rib Eye Steak Baked
in Rosemary Salt
By Executive Chef Hiro Sone, Terra Restaurant, Napa Valley, CA

Made with:
Certified, All Natural Dry Aged Beef

Rosemary Salt Ingredients:
3 cups Italian Parsley Leaves (loosely packed)
3 tbls. Rosemary Leaves (loosely packed)
3 Garlic Clove (smashed)
5 cups Rock Salt
3 tbls. Egg Whites

Dry Aged Rib Eye Ingedients:
1 tbls. Olive Oil
1 Dry Aged Rib Eye Steak (1 1/2 inches thick)
Black Pepper
6 Baby Heirloom Beets (roasted and peeled)
6 Yellow Fingerling Potatoes (roasted)
6 Baby Red Onions (roasted and peeled)
6 Garlic Cloves (roasted)
1/4 cup Blanched English Peas
1 tbls. Butter

Procedure:
Preheat your convection oven to 400°

To Make the Salt:
Place the parsley, rosemary and garlic in a food processor, then chop. Add the salt and process about 5 seconds. Then add the egg whites and process about 2 seconds. Set aside.

To Make the Rib Eye:
If you are starting with a boneless, rib eye roast, slice off a steak that is
1 1/2 inches thick.

Heat the oil in a heavy bottom cast iron skillet over high heat. Season the rib eye with the black pepper, then sear both sides until golden brown.

Spread 1/5 of the salt on a saute pan (about 10 inches in diameter) and place the rib eye on the slt. Then cover the Rib eye with rest of the salt. Gently pack the salt. Place the pan in the oven. Bake about 8 minutes. Remove from the oven. Rest about 4 minutes. Use a timer for this. Now, Crack the salt, then take the Rib Eye out. Using a kitchen towel, remove the salt on the Rib Eye. Slice into 1 inch thick strips. Divide them on 2 warm plates. Arrange the vegetables around the rib eye.

To Make the Vegetable:
Meanwhile, heat the butter in a sauté pan over high heat. Add the vegetables and the garlic. Sauté about one minute. Then add about 2 tbls. of water. Steam about 2 minutes. Season with salt and pepper.

Tip: At least 1 hour before you sauté the Rib Eye, take out from refrigerator.

Other Chef Hiro Sone Recipes You Might Enjoy:
Dry Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi, Sashimi with Salad of Champignon de Paris
and Truffle Soy Vinaigrette
Matelote of Eel and Grilled Foie Gras on
Carnaroli Risotto with Fines Herbs
Tataki of Dry Aged New York Strip Steak with Ponzu Sauce
Tataki of Venison
Venison Asparagus Roll
Venison Dango in Dashi Broth
Venison Pot Stickers

Other Great Related Links:
Chef Hiro Sone Bio
Terra Restaurant
www.terrarestaurant.com