Raptor Steaks w/ blue cheese butter and loaded mashed potatoes
***WARNING RAPTOR STEAKS ARE HIGHLY INTELLIGENT AND OFTEN HUNT IN PACKS***
DINOSAURS! DINOSAURS! DINOSAURS! If you haven’t gotten the message it’s that Dr. Loomis is crazy about dinosaurs and has been since he was three years old (he is so cool, right?). Today our team is bringing you a recipe from the era of snarling Velociraptors and roaring Tyrannosauruses (remember their vision is based on movement). Ladies and gentlemen welcome to Juras...err Cooking with Dr. Loomis!
1 Tomahawk Ribeye (100% Pure Raptor Steaks are hard to find)
2 Heads of garlic (minced)
2 Bulbs of shallots (minced)
½ Red bell pepper (minced)
2 sticks of salted butter (soften at room temperature)
¼ cup of crumbled blue cheese
4 large brown potatoes
1 cup of whole milk
Chopped green onions
Shredded mexican cheese
⅓ cup Olive Oil
⅓ cup Goya Sofrito
⅓ cup Goya Recaito
½ cup Dale’s Steak Seasoning marinade
Peel all of your garlic and shallots
Cut and dice bell pepper
Mince garlic, shallots, and bell pepper together in food processor
Pour olive oil into large pan and add mixture from food processor
Turn mixture over in olive oil until it is thoroughly coated.
Set heat to medium
Cook mixture until garlic and shallot are translucent and somewhat yellow.
Pour mixture into bowl and drain a good portion of the olive oil.
Add Goya Sofrito, Recaito, and Dale’s marinade to mixture.
Score (make shallow cuts) on both sides of the ribeye.
Place ribeye in large ziplock freezer bag.
Pour mixture into bag and let steak sit for at least 12 hours.
Blue Cheese Butter
Butter should be at room temp and be very soft
Mash butter together with blue cheese until mixture has a paste like consistency.
Mixture should have the taste of the blue cheese. If you still taste the butter then you need to mash some more.
Once prep is complete put mixture in a tupperware and place in refrigerator.
Rinse all four potatoes
Dice potatoes into four inch cubes
Melt one stick of butter and set aside.
Pour one cup of milk and set aside.
Fill one large pot with water approximately half full.
Soak the the diced potatoes in water for ten minutes.
Drain the pot off it’s water then refill halfway.
(OPTION) Add a ½ tablespoon of salt (or to your taste) to water.
Boil potatoes for 15-20 minutes.
After cook time they should be soft and mashable with a fork.
Add milk and butter and thoroughly mash the potatoes.
Add chopped green onions and Mexican shredded cheese.
Preferably you should be using a charcoal grill for this recipe, but you can use a gas one if charcoal grilling is not feasible for you.
Your heat distribution on the grill should be set up so one side of the grill is intense direct heat and other being indirect heat.
Make sure that your steak and blue cheese butter have been taken out to sufficiently warm up at room temperature.
Place your steak on the direct heat for two - three minutes. Then turn steak over repeat for other side. Your steak should now have a beautiful crusty face on each its’ sides.
Place steak on indirect heat turn over in 5 minute intervals.
Use a meat thermometer to motor temp
The steaks internal temperature holds at 125-126 degrees then take off the grill.
Once off the grill you MUST LET IT SIT for 7-9 minutes.
While the steak is sitting apply pads of blue cheese butter to the top of the steak.
Serve with your choice of mashed potatoes or grilled veggies!
Final words from Chef Dr. Loomis
I have been looking forward to doing a steak for our blog for a long time and now with Jurassic World: Fallen Kingdom in theaters I can think no better franchise or time to do it. I love steak and dinosaurs (like a lot, not sure if that’s normal or not) so this is a perfect marriage for me. Remember these are raptor steaks so be careful as they could bite you back. Eat up and enjoy!!