Chef Earl used No.W plates. Made of recycled clay for a Non-Waste dinner.

Ingredients List


For Steak

  • 10oz NY Strip
  • 1oz Oil
  • 3oz Grey Poupon mustard
  • 4 pearl onions (Slice in half)
  • 4 sprigs of Thyme
  • 3 knobs of Butter
  • 1 ½ cup Port Wine
  • 2oz Gaucho steak seasoning (Spiceology)

For Fondant potato

  • 1ea Russet potato
  • 1 cup Chicken broth(low-sodium)
  • 1 tbsp. Vegetable oil
  • 2 tbsp. Butter (cut into knobs)
  • 1 Clove Garlic (Smashed)
  • 5 sprigs thyme
  • Kosher salt (to taste)
  • White pepper (to taste)

Pea Puree

  • 2 cups of frozen Green Peas
  • Kosher Salt (to taste)
  • 3½ cups Vegetable stock
  • Ice bath

Utensils needed

  • Ring cutter
  • Dusting wand
  • Squeeze bottle
  • Offset spatula
  • Mixing bowl
  • Brush
  • Nonstick pan
  • Cast iron pan
  • Sieve strainer
  • Blender
Chef earl cooking
Chef Earl cooking

Directions:

Potato

  1. Preheat oven to 425 degrees.
  2. Wash & Peel potatoes and set aside the skins on a paper towel.
  3. Slice potatoes crosswise into 1” coins
  4. Using the ring cutter press down on the potato coins creating a perfect round.
  5. Using a nonstick pan heat oil until wisp of smoke appears. Add potatoes flat side down and cook until golden brown. Flip potatoes and brown the other side for about 4 mins. Add butter, garlic, thyme, and chicken broth into the pan and place in the oven. Bake until tender, 20-25 minutes.

Steak

  1. Dry steak on a napkin and leave it out to bring it up in temp.
  2. Preheat sauté’ pan
  3. Add strip steak to sauté pan and sear for about 4 mins. Flip steak on the other side and brown before adding butter, thyme, ½ cup Port wine and baste the steak. Once finished set the steak aside and rest on a paper towel.

Pea Puree

Bring veg stock to a boil in a sauce pan. Add peas to and blanch for 1 min. Immediately shock peas in ice bath to cool and retain color. Using a blender add veg stock sparingly to loosen consistency to a smooth texture. 

steak and potatoes

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See the burrata salad here.