Live Oak Ribeye with Hasselback Potato

How to Slow Cook Ribeye with Hasselback Potato

Live oak is the secret to this recipe. Jp’s niece came over this particular evening and wanted to do a little sauce testing with me. She brought dried live oak wood with her from her property near Paso Robles, California. She said that there is a whole style of bbq from that region dedicated to cooking from this live oak wood. I’ve used oak many times before but I don’t think I had ever used this variety of live oak before. It give an unbelievable flavor but does tend to burn very fast.

Recipe Ingredients

Steak Marinade

2 1 inch thick Ribeye steaks

2 tbsp of olive oil

1 tbsp of chopped garlic

1 tbsp of each parsley, rosemary, and chive

1 lb of baby idaho potatoes or fingerling slice like hasselbeck

4 tbsp of olive oil

1 tbsp of rosemary chopped

salt and pepper

Poblano Cilantro Romesco

4 poblanos grilled (plus 1/2 red serrano optional)

1/4 cup marcona almonds

1 garlic clove

1 tbsp of parmesan cheese

1/4 cup cilantro

1/2 cup of olive oil

Salt to taste

Recipe Instructions

How make Romesco sauce

Char the red poblanos on the grill. Then peel and deseed the peppers. Place all the ingredients in the blender except for the olive oil. Pulse a few times to get everything blended and then turn on high and Drizzle olive oil in until a smooth purée. Finish with salt and set aside for later.

How to make hasselback potatoes,

Using a chopstick as a guide place it behind the potato and make slices all the way down the potato. The chopstick should prevent you from cutting the potato all the way through so the potatoes stay intact. Then place in a roasting pan and drizzle with olive oil, salt, pepper, and chopped rosemary. Place in your green egg or oven (400 degrees) for about 30 minutes or until tender.

How to grill ribeye,

On your grill or big green egg have your temperature around 300ish degrees, with live oak wood in your grill. Take the steaks out of the marinade and season with salt and pepper. Place on the grill and cook for 1 1/2- 2 minutes and then flip the steak. Cook for another 1 1/2-2 minutes and flip the steak. Repeat the process 3-4 more times. Flip and repeat until your ribeye is medium rare inside. (The constant flipping is a technique that is foreign to the old school way, but as you can see in the picture it almost looks like the steak was sous vide rather than having the browned overcooked outer edge of the meat, the constant flipping of the steak doesn’t let one side cook to long.) Take off the heat and allow to rest for at least 5-10 minutes. Then slice the steak and place on the plate along with potato and poblano sauce. Serve and enjoy!