Wild Idea Buffalo Recipe of the Week - Panco Crusted Buffalo Ribeye Chops

This week's Wild Idea Buffalo Recipe of the Week is Panco Crusted Buffalo Ribeye Chops. An incredible looking and sounding Buffalo Dish! It's from Jill O'Brien of Wild Idea Buffalo. Just click the link to check the Wild Idea Buffalo site out.   http://wildideabuffalo.com/



Panco Crusted Buffalo Ribeye Chops with Buerre Rouge (serves 4)
Special occasions deserve special recipes. Preparation can be done in advance, which helps when entertaining, or make together with close friends or family.


Ingredients for 2 Chops:

2 – 1 lb. Wild Idea Buffalo Bone-In Ribeye steaks      
4 – tablespoons olive oil
1 – teaspoon salt
1½  – teaspoon black pepper
14 – tablespoons butter
¼ – cup shallots, minced
1 – teaspoon fresh rosemary, minced
2 – cups red wine, a dark heavy red is best
1 – teaspoon lemon juice
3.5 – ounces chèvre cheese, room temperature * I used a chèvre with herbs & garlic.
1 – tablespoon Dijon
1 – cup panco crumbs

Preparation:
1)   Remove steaks from packaging and remove bone guard. Rinse steaks under cold water and pat dry with paper towels.
2)   On a shallow pan, mix 1 tablespoon of olive oil with 1 teaspoon each salt and pepper.
3)   Roll steaks in seasoned oil and rub into meat.
4)   Turn exhaust fan on high and heat a large sauté pan over high heat (the hottest burner you have on high heat). Add seasoned ribeye steaks to the pan and sear for 1 and a half minutes on each side.
5)   Remove pan from heat, and remove steaks from the pan and transfer to a platter. Place steaks in the refrigerator and allow steaks to cool.
6)   Return slightly cooled off pan to medium heat and add 2 tablespoons of butter. Melt butter and add shallots, rosemary and ½ teaspoon of black pepper. Sauté for a few minutes until shallots are tender, stirring occasionally. Do not brown.
7)   Add 2 cups of red wine and bring to a boil. Remove from heat and transfer hot wine into a small saucepan. Return wine to stovetop over low heat, simmer until reduced to 1/2 cup.  Remove from heat and set aside. Finish sauce when ribeye chops are about to come out of the oven.
8)   While wine is reducing, blend goat cheese with the Dijon mustard.
9)   Remove steaks from refrigerator and cover generously and equally with the Dijon chevre mixture.  Roll coated chops into panko crumbs, pressing lightly into steaks. Set aside and allow to rest at room temperature for 30 minutes. *At this point you could return the prepared steaks to the refrigerator and finish at a later time, removing 1 hour before roasting.
10) Place large sauté pan or shallow rimmed cast iron skillet on the second shelf from the top of the oven and preheat the oven to 475°.
11) In a small bowl melt 2 tablespoons of butter and whisk in 2 tablespoons of olive oil. Brush the top & sides of panko covered ribeye chops with the butter/oil mixture. Pour the remaining butter/oil on the hot pan in the oven.
12) Place un-brushed side of ribeye chops on the oiled hot pan and roast for 5 to 7 minutes, or until bottom is golden brown. Turn ribeye chops over carefully and roast for another 5 minutes or until other side is golden brown.
13) While chops are roasting, return wine to medium high heat and continue to reduce to 1/3 cup. Reduce heat to medium low and whisk in remaining 10 tablespoons of butter, one at a time. Remove from heat.  Whisk in lemon juice.
14) Remove browned crusted ribeye chops from the oven and transfer to a platter or cutting board. Allow to rest for a few minutes before cutting.
15) To serve, slice ribeye chops and drizzle with Buerre Rouge.

Serve with root vegetable puree and wilted kale. Spectacularly delicious!

http://wildideabuffalo.com/2014/through-the-eyes-of-a-child/