Pan Seared Ribeye, Spinach Puree And Potato Medallions

Spinach Puree:

1 tablespoon butter

1/2 cup leeks, washed and chopped (white part only)

1 cup of Spinach water

1 cup spinach, cooked in salted water then shocked in ice bath

Salt and white pepper

Over medium heat in a medium saucepan add butter and saute leeks for about 2 minutes. Add spinach water, bring to a boil and then place into a blender with spinach. Puree until smooth and pushed through a fine mesh strainer in to a bowl. Season with salt and pepper. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.

Potato Medallions:

3 Medium Potato ( roughly 1 pound )

Medium sauce pot of Boiling Water

Salt

Peel potatoes and slice into rounds 1/4 inch thick. Cook, covered, in 2 inches boiling salted water for 10 minutes or until almost tender. Drain and pat dry. Chill immediately in refrigerator, or until needed.

Caramelized Onion:

5 white onions

¼ table spoon of Butter

Salt

Cut the onions into slices about ¼ inch thick?thin enough to ensure that they won't take forever to cook but not so thin that they'll become crisp. Don't worry about crowding the skillet with too many slices; the onions will eventually cook down.

Cook the onions over medium heat, stirring occasionally but not frequently. During the next 15 minutes, they'll first soften and become translucent, then gradually turn slightly golden. But they're not caramelized yet.

As the onions turn darker, stir more frequently (about once a minute) to prevent burning. When they're almost brown and have an intense, rich flavor, they're caramelized. The exact amount of time required varies depending on the heat and the amount of onion in the skillet. Expect the process to take at least 25 minutes.

Pan Seared Rib eye:

1 boneless rib eye steak, 1 1/2 inches thick

Your preference of oil, better off with a oil that has a high smoking point.

Kosher salt and ground black pepper

¼ table spoon Butter

1 clove Garlic smashed

Place a 10-to-12-inch oven safe skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 45 seconds without moving. Turn with tongs and cook another 45 seconds, then add butter and a sprig of rosemary and straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes.

Remove the steak from the skillet, and let rest on a cutting board for 2 minutes. Serve whole or slice thin to fan onto plate.