Axe Handle Ribeye with Smoked Fried Potatoes and Chimichurri
Axe handle ribeyes inspire a primal response when presented whole to a table of guests. This recipe pairs perfectly with a cherry tomato chimichurri and is a showstopper with a quality Pinot Noir.
The cherry tomato chimichurri tastes like summer in sauce form, highlighting the sweet acidity of the cherry tomato and the grassy notes of the parsley stems. Smoked fried potatoes balance the richness of the ribeye, but don’t worry if you don’t own a smoking gun: omitting this step still leaves you with a perfectly crispy potato accompaniment.
1 half-pound axe handle ribeye
1 tbs. kosher salt
4 cups yukon gold potatoes
Canola oil, for frying
Kosher salt to taste
Smoking gun (optional)
Alder wood chips, ground (Optional)
Cherry Tomato Chimichurri
2 cups cherry tomatoes
1/4 cup parsley stems, shaved
1 tbs. dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon aleppo pepper
1/2 cup extra virgin olive oil
2 garlic cloves
zest of one lemon
How To Make
Season the steak generously on all sides with kosher salt and allow it to come to room temperature an hour before cooking.
Halve or quarter the cherry tomatoes (depending on size) and place into a small mixing bowl. Remove the dried stem end from a bunch of parsley and discard before shaving the stems as thinly as possible with a chef’s knife to accumulate 1/4 cups worth. Add parsley to the cherry tomatoes along with the ground spices and olive oil.
Microplane the zest of one entire lemon and add to the bowl, then microplane the two cloves of garlic into the bowl. Stir well to combine all of the ingredients and season to taste with kosher salt. The chimichurri can be made in advance and held at room temperature.
Rinse the potatoes and place them into large pot and cover with cold water. Season generously with about 3 tablespoons of salt before placing over high heat on the stove. Bring to a boil, then reduce to a gentle simmer and cook until the tip of a knife comes out cleanly when inserted into a potato. Allow the potatoes to cool in the salted water briefly before draining and allowing to cool at room temperature. Once cool, crush the potatoes by pressing lightly with your palm until the skin begins to crack.
[If smoking the potatoes, otherwise skip to the next step] Place the crushed potatoes into a 13 x 9 baking dish and wrap the dish twice completely with plastic wrap. Tear off an additional small piece of plastic wrap and place onto the counter beside the dish. Make a small hole in the plastic wrap, just big enough so you can feed the hose of the smoking gun into the baking dish. Prepare the smoker with the Alder wood chips. Light and turn on the smoking gun and allow the smoke to fill the baking dish. Quickly remove the hose and patch the hole with the prepared portion of plastic wrap. Allow the potatoes to sit in the smoke chamber for 15 minutes before proceeding to frying.
Bring 3 inches of canola oil to 375 degrees in a heavy-bottomed pot over medium-high heat. In batches, fry the crushed potatoes until golden brown, using a slotted spoon to gently lower and retrieve the potatoes. Place the potatoes on a paper-towel-lined sheet tray and season to taste with kosher salt immediately.
Preheat a charcoal or gas grill, with one section at medium-high heat and another at lower heat. Place the ribeye over the higher heat area and mark well before flipping and marking the other side of the ribeye. Place onto the cooler area of the grill to cook to your desired doneness; 125 degrees for medium-rare is the recommended temperature. Allow the steak to rest for half of the overall cooking time.
To serve, slice the entirety of the ribeye off the bone, then slice across the grain in even slices. Place the smoked fried potatoes on a large platter and top with the ribeye, using the bone for presentation. Top with the cherry tomato chimichurri, reserving some for serving at the table.