28-Day, Dry-Aged Ribeye Steak With Pureed Potatoes | Wine Enthusiast
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28-Day, Dry-Aged Ribeye Steak With Pureed Potatoes

Adapted from Danny Grant, executive chef/partner, Maple & Ash, Chicago

Steak is the star at upscale Chicago eatery Maple & Ash, but you’ll receive the accolades when you whip up Danny Grant’s ribeye at home. Seared beef may be a heavy choice for a romantic dinner, so you can save leftovers for a hearty steak and eggs breakfast in bed. This meal channels a mix of cozy simplicity—it’s just steak and potatoes—and extreme opulence. Indulge in this lavish dinner if your idea of a romantic evening is pure creature comfort.


Dry-Aged Ribeye Steak Ingredients

20- to 24-ounce dry-aged boneless ribeye (approximately 1¼ inches thick)
Salt and pepper, to taste
1½ tablespoons butter
Potato purée (recipe below)

Dry-Aged Ribeye Steak Directions

Place oven rack in second-highest position, and set broiler on high. Season steak with salt and pepper on both sides. Warm large cast-iron pan over stovetop burner on high until hot. Place steak in pan, and transfer to oven. Broil for 4–5 minutes.

Flip steak, top with ½ tablespoon butter, and broil for 4–5 minutes, or until internal temperature is 135˚F for medium-rare. Remove from oven, and top with ½ tablespoon butter. Let rest for 5 minutes.

Add remaining butter. Slice steak, and divide between two plates. Serve with potato purée. Serves 2.

Potato Purée Ingredients and Directions

Place 3 medium potatoes, peeled and medium-diced, in medium stockpot. Cover with salted water, and boil until tender. Drain and transfer to stand mixer. Run mixer, and add ½ cup warmed heavy cream, ¼ cup melted butter and ⅛ teaspoon salt. Mix until creamy and smooth. Serve while hot.

Pair It

Amy Mundwiler, wine director at Maple & Ash and its downstairs sibling lounge, 8 Bar, suggests Paolo Scavino 2014 Monvigliero Barolo. “While this sumptuous Barolo will age well for several more years, its velvety tannins are a nice antidote to the well-marbled fat in the ribeye and the creaminess of the potatoes. Meanwhile, the toothy steak will not overpower the bright strawberry, cherry and spice flavors of the wine.”

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