Pan Seared Ribeye Steak with Roasted Poblano & Cilantro Schmear

I got this idea from watching a show with Chef Michael Symon on the Cooking Channel.  My schmear was inspired by a long-ago recipe I remember from a show with Chef Bobby Flay.  I must admit I don't use too many recipes from the food TV networks, but once in awhile, I am intrigued with an idea or a technique; case in point here.  Bobby's schmear used spinach, but mine is with cilantro.  Michael's schmear was made with roasted garlic.  My approach was completely different.  What was similar is that we both seared our steaks in bacon fat in a cast iron skillet, finished it in the oven, then applied the schmear as the steak came out of the oven to rest.

On this occasion, I was fortunate to find a 2-1/2 pound bone-in Angus beef ribeye, which was perfect for two people, with leftovers.  I suspect you would have to ask your butcher to cut one like that specially, so I am re-writing this recipe for two one-pound ribeyes.  The cooking times would not vary.

Ingredients

2 high quality 1-lb beef ribeye steaks (like, Certified Angus, bone-in)
3-4 strips of bacon, diced
1 large poblano pepper, stems and seeds removed, quartered
1 large shallot, quartered
1 large bunch fresh cilantro
2 tbsp red wine garlic vinegar
3-4 tbsp olive oil
salt & pepper to taste

The Recipe

Pre-heat oven to 325 degrees.  Toss the shallots and poblano peppers in olive oil with salt and pepper, then lay out on a baking sheet.  Place the veggies in the oven and roast for 45 minutes until the shallots have become caramelized and the poblano pepper slightly browned.  Remove from the oven and allow to cool.

Raise the oven temperature to 425 degrees.

In a cast iron skillet over high heat, cook the bacon until all fat is rendered.  Save the bacon bits as a topping for your salad.

Liberally salt and pepper both sides of the ribeyes, and place into the hot bacon fat.  Brown the steaks on both sides, about three minutes per side over medium high heat.

Pop the cast iron skillet and the steaks in the oven and cook for 15-20 minutes until the steaks are medium-rare to medium.  This will depend on the thickness of the steaks, but the cast iron conducts the oven's heat evenly and efficiently.

While the steaks are in the oven, proceed to making the schmear.  Place the cooled poblano peppers and shallots in a food processor and pulse for a few seconds.  Then add the cilantro and red wine garlic vinegar and pulse again.  Finally, drizzle in the olive oil while the processor is running to create an even, thickened schmear.  You may need to cut off the processor and using a rubber spatula, push the ingredients from the sides to the bottom of the processor, then continue pulsing.

Remove the steaks from the oven and leave in the cast iron skillet.  Liberally apply the schmear to the top of the steak, then cover with aluminum foil and allow to rest for ten minutes.  Bear in mind, the steak will continue to cook a bit while still in the hot cast iron skillet.

I made a salad of grilled black plums, arugula and Gorgonzola cheese, tossed with a sherry vinaigrette.  Here, too, I improvised a recipe from Micheal, only he used peaches.  Since Black Plums were in season and I only see them in the summer, I decided to substitute.  The sweetness of the plums was a perfect accompaniment to the savory, earthy flavor of the steak with its schmear.  Naturally, I topped the salad with the fried bacon bits!