Grilled Rib Eye with Lemon Scented Asparagus, Parmesan Truffle and Potato Gnocchi

This recipe comes from Seattle chef Jason Wilson of Miller’s Guild.

For the Steak:

• 2 16 oz ribeye steaks
• 1 tsp smoked salt
• 1 tbsp sea salt
• 2 tbsp thyme, chopped
• 1 tbsp ground black pepper
• 4 garlic cloves, smashed
• 1 tbsp extra virgin olive oil

For The Gnocchi

• 1 lb russet potatoes
• 1 tsp kosher salt
• 2 cups A/P flour
• 2 egg yolks
• 1/2 tsp ground nutmeg

For the Parmesan Sauce:

• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 tbsp black truffle butter or oil
• 2 tbsp canned black truffles (fresh, if you can find them)
• 1 tbsp finely chopped chives
• 1/2 tsp kosher salt

For the Asparagus:

• 1.25 lb large asparagus
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon zest
• 1 tsp lemon juice
• 1 tsp ground black pepper
• 1 tbsp kosher salt

Procedures:

For The Steak Place the steak along with the marinade ingredients in a bowl, and let marinate for at least two hours. On a medium-high grill, begin to grill the steak, turning regularly for even cooking. Let rest for five minutes. When ready, cut in half lengthwise and sprinkle with sea salt.

For The Gnocchi Pass the potatoes, skin removed, through a potato ricer. Using a dough knife, “chop” in the two yolks, salt ,and nutmeg until you get a thick paste. Add the flour bit by bit, chopping it in as well. When all the flour is incorporated, form the dough into a ball. Cut the ball into four smaller balls, and then roll those balls into long cylinders. Cut 1-inch pieces off of the cylinder, and then roll them lightly against the back of a fork so that small notch marks form. When finished rolling each gnocchi piece, blanch them in salted boiling water. When the gnocchi rise to the surface, pull them out.

For The Parmesan Sauce Simmer all sauce ingredients for 5 minutes, whisking vigorously while heating. Remove from heat once all ingredients are combined. Place of the gnocchi when ready to serve.

For The Asparagus Simmer the olive oil, lemon juice, salt, pepper, lemon zest in a sauce pan for 10 minutes on low heat. Quickly sear the asparagus for 3 minutes or mark it on the grill. Toss the asparagus in seasoning mixture and serve warm.