Flinstone Dinner

So we had this ridiculously huge steak that was way too large for 2 people to eat, so Matt brought Patrick home for dinner. He made steak and parsnip potato puree.

Rib Steak with Parsnip-Potato Puree

Ingredients: 2.3lb Bone-In Rib Steak, Salt, Pepper, Safflower Oil

Directions: Bring steak to room temperature.

Heavily season with salt and pepper. Drizzle with safflower oil (or any flavorless oil).

Sear for 2 minutes per side on a very hot pan.

Move to a 450°F oven for 2-3 minutes. 

Remove from oven and put 2 tbsp of butter in pan over medium heat and baste.

Put steak back in oven for an additional 1 minute for medium rare.
Rest for 10 minutes. Slice and serve immediately.

Parsnip-Potato Puree: Cube potatoes (2) and parsnips (3). 

Cook in boiling water for, until knife tender.

Add 2 tbsp of butter and 2 tbsp of heavy cream and mash (we used a Kitchen Aid stand mixer, but you can also mash by hand).

 Season with white pepper and a pinch of truffle salt.