Drop Acid & Butter Baste Steaks | Matty Matheson | Just A Dash | EP 4 ⇅
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ALRIGHT YOU FREAKS!!!! ITS WEDNESDAY AND ITS A NEW JUST A DASH!!!! THE PERFECT STEAK AND SALAD A MEAL OLD AS TIME LIKE THE WIND AND FALLING LEAVES TOGETHER FOREVER! I HOPE YOU LEARN HOW TO COOK STEAK AND DRESS A SALAD PERFECTLY!!!! REMEMBER TO SUBSCRIBE LIKE SHARE COMMENT AND TELL ALL YOUR BUDDIES!!!!! I LOVE YOU ALL 🤗
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FOR THE COTE-DE-BEOUF.
1 3-inch thick bone-in ribeye steak
1/2 cup butter, divided.
4-5 sprigs thyme
3 garlic cloves
Wedge of lemon
FOR THE SALAD
1 shallot, thinly sliced
1 stalk celery, thinly sliced
1/2 castelvetrano olives, pitted and chopped
2 scallions, thinly sliced
zest of 1 lemon
1 tbsp chopped mint
3 tbsp chopped parsley
1 clove minced garlic
1/3 cup olive oil
1/4 cup canola oil
1/2 cup white vinegar
1 small head Boston lettuce
1 small head little gem lettuce
1 small head red leaf lettuce.
Season steak with salt and let come to room temperature
Cover the surface of a large pan with canola oil then heat over high. Sear steak on all sides, about 10 minutes total. Remove steak from pan. Pour out 1/2 the oil in the pan.
Add in 1/2 the butter and baste for 3-4 minutes per side.
Add in remaining butter, thyme, garlic and continue to baste until internal temperature reaches 125F, about another 5 minutes..
Remove steak from pan and let rest on a rack for 15 minutes..
Slice steak and drizzle with butter from pan. Squeeze lemon over slices
To assemble the salad, mix all the ingredients except for the lettuces in a bowl. Place the lettuce leaves in a bowl and drizzle dressing over. Serve immediately.
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