Well kids, spring is here and I have marked my return back to food blogging with a giant hunk of meat. When one comes into the possession of a sweet little ribeye like this, one must remember that simplicity is key. Salt, pepper, perhaps some butter and nothing more. Given that it is spring and that my local Whole Foods had ramps on their racks, I picked up a few bushels for a round of lively experimentation.
First test; ramp compound butter. I’m not about to enter into the great overutilization and glamifaction of the ramp argument here. The main point is that they’re in season and they’re delicious. Call them cliche if you want, but that’s not going to make them taste any less awesome.
Not sure what ramps are? Click here.
Now I still find that some people freak out when you use a phrase like ‘compound butter’, but honestly, there is no easier sauce, spread or whatever it is you’d like to use it for (perhaps a water substitute for bathing?!). It’s so simple in fact that I’m having a really difficult time coming up with an analogy. I’m stumped.
To make a compound butter, soften unsalted butter until it’s pliable. The next step is to add in whatever flavoring agents you want. I used diced ramp leaves, but you could use thyme, basil, chives, shallots, garlic, onions, honey, worchestire sauce, sun dried tomatoes, ect… seriously, you can use whatever you want. Just add it to the softened butter – adding some salt is typically a good idea, but is not required – and beat it all together until smooth. It makes a perfect topping for steaks, chicken, pork, fish, vegetables or bread. Smear it on a cracker, that’d probably be good too.
And for the steaks…
I seared both sides in a pan with hot olive oil and butter and then I put it in a 450 degree oven for about 10 minutes. Yeah, it came out a perfect mid-rare, but I’m not really looking to brag – okay, I am a little.
I also roasted some peeled carrots in a pan with a little olive oil and red chili flake. As they neared their completion I sprinkled a little bit of sherry vinegar on them. Finish off with a little sea salt and you’re in carroty heaven my friends!
So yeah, springtime.