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Grilled Rib Eye with Herb Butter & Pommes Anna


Courtesy of: Executive Chef Christopher Gross, Wrigley Mansion

Grilled Rib Eye with Herb Butter & Pommes Anna
Serves 2 

Pommes Anna
6 pounds russet potatoes, washed, peeled and sliced thin in rounds 
¾ cup clarified butter, melted
Maldon salt, as needed
Freshly ground black pepper
4 garlic cloves, sliced thin 

In a ten-inch cast iron pan, add 2 tablespoons clarified butter, then layer in the potato rounds one layer at a time, adding seasoning and more butter to between each layer. Repeat until the potatoes are gone. Try to fill up the pan almost to the top. You may need a few more potatoes depending on the size of the pan.

Press them down, cover with foil and a metal lid, and place on the grill. After 20 min or so, remove lid and foil and finish cooking (around 20 more minutes). When done, carefully place a pan on top and tilt to the side and remove excess butter before inverting on a serving tray. Be careful so not to burn yourself if there is any excess butter in the pan. Cut into wedges to serve.

Herb Butter
4 oz. unsalted butter (softened)
4 oz. Extra Virgin Olive Oil
6 cloves garlic, peeled 
6 leaves fresh basil 
3 Tbsp. rosemary
3 oz. Fresh thyme leaves (removed from stems)
Black pepper corns

In a blender, puree garlic, basil, rosemary, thyme and seasoning; and olive oil and butter until mixed well. Leftover butter may be chilled and saved for future use in the refrigerator.

Grilled Rib Eye
2 16-oz. prime rib eye steaks

Pat beef dry, season with salt and pepper, and grill the beef to desired temperature. Baste beef with herb butter several times throughout the cooking process. 

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