Lone Star Bone-In Ribeye with Roasted Garlic Potato Puree & Charred Broccolini and Carrots

Directions

Lone Star Bone-In Ribeye 

• Using the tips above, be sure to bring the ribeye to room temperature before grilling to get most of the steak.
• Set the grill to about 375-400 degrees Fahrenheit.
• Season the steak with salt and freshly-ground pepper and then place on the grill.
• For a medium cooked steak, keep the steak on the grill for about 2-3 minutes and then flip and move to the less heated side of the grill for about 8-10 minutes.
• Use the thermometer, and when the steak reaches about 130-135 degrees Fahrenheit, take it off the grill to rest. The steak will continue to heat as it redistributes heat until it hits the preferred internal temperature.
• Once the steak reaches the preferred internal temperature, add one teaspoon of butter or the preferred steak sauce and serve.

Roasted Garlic Potato Puree

• Begin by cooking the whole garlic in a pan with olive oil, salt and pepper to taste. Carefully wrap the garlic in a foil and cook it in the oven at 300 degrees for 45 min to 1 hour.
• Meanwhile, boil the potatoes in a large pot. Once they are fully cooked strain, pass them through ricer which will crush the potatoes really fine, or use a potato smasher. Fold the potato in the butter followed by cream, and make sure to not let the potato cool down in order to ensure everything mixes evenly.
• Fold in garlic and salt to taste and serve.

Charred Broccolini and Carrots

• Season the broccolini and carrots with salt and pepper. Grill them off until the desired charred is acquired. It’s better to blanch the veg in water for 3 minutes and cool it in an ice bath before cooking to get the best flavor and texture out of it.
• Add the blanched broccolini and carrots to the grill for about 4-5 minutes flipping them half way through

Antler’s Signature Steak Sauce 

• Add all the ingredients to a pot and simmer for about 20 minutes until thickened to desired consistency. Strain and adjust seasoning.