LaFond Grilled Ribeye Steak

Directions Print

1. For the porcini powder seasoning, measure and combine all dry ingredients in a dry mixing bowl, mixing thoroughly.
2. For seasoning the ribeye steak, with gloves on, fully cover the steak with the porcini powder seasoning, ensuring all sides are seasoned; drizzle all over with olive oil, creating a mud effect.
3. For the roasted fingerling potatoes, rinse the potatoes under cold running water; cut the potatoes in half, and season with salt, black pepper, and olive oil. Spread the potatoes evenly on a sheet tray and bake at 350°F until tender and golden brown in color.
4. For the fennel-watercress salad, rinse the lemon, watercress, fennel and tomato under cold running water. Discard any brown watercress leaves. Using a mandolin, julienne the fennel into ¼-inch matchstick and cut the tomato into ½-inch-thick slices. Combine the watercress, fennel, and tomato in a bowl. Use the juice of ½ of the lemon to marinate the salad.
5. For grilling the steak, place the steak on a clean, oiled grill at a 45° angle to create grill marks; rotate the steak on same side to create diamond crosshatch marks. Turn the steak and repeat the same process.
6. Serve steak topped with butter along with potatoes and salad.