Drop Acid & Butter Baste Steaks | Matty Matheson | Just A Dash | EP 4

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ALRIGHT YOU FREAKS!!!! ITS WEDNESDAY AND ITS A NEW JUST A DASH!!!! THE PERFECT STEAK AND SALAD A MEAL OLD AS TIME LIKE THE WIND AND FALLING LEAVES TOGETHER FOREVER! I HOPE YOU LEARN HOW TO COOK STEAK AND DRESS A SALAD PERFECTLY!!!! REMEMBER TO SUBSCRIBE LIKE SHARE COMMENT AND TELL ALL YOUR BUDDIES!!!!! I LOVE YOU ALL 🤗


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Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here: https://applestonemeat.com/

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FOR THE COTE-DE-BEOUF
1 3-inch thick bone-in ribeye steak
canola oil
1/2 cup butter, divided
4-5 sprigs thyme
3 garlic cloves
Wedge of lemon

FOR THE SALAD
1 shallot, thinly sliced
1 stalk celery, thinly sliced
1/2 castelvetrano olives, pitted and chopped
2 scallions, thinly sliced
zest of 1 lemon
1 tbsp chopped mint
3 tbsp chopped parsley
1 clove minced garlic
1/3 cup olive oil
1/4 cup canola oil
1/2 cup white vinegar
1 small head Boston lettuce
1 small head little gem lettuce
1 small head red leaf lettuce

DIRECTIONS

Season steak with salt and let come to room temperature
Cover the surface of a large pan with canola oil then heat over high. Sear steak on all sides, about 10 minutes total. Remove steak from pan. Pour out 1/2 the oil in the pan.
Add in 1/2 the butter and baste for 3-4 minutes per side.
Add in remaining butter, thyme, garlic and continue to baste until internal temperature reaches 125F, about another 5 minutes.
Remove steak from pan and let rest on a rack for 15 minutes.
Slice steak and drizzle with butter from pan. Squeeze lemon over slices
To assemble the salad, mix all the ingredients except for the lettuces in a bowl. Place the lettuce leaves in a bowl and drizzle dressing over. Serve immediately.