Rib-Eye Steak with Asparagus Puree and Bacon Custard

Ingredients

• 6 strips bacon, cooked and diced
• 1¼ cups heavy cream, divided
• ¼ teaspoon ground nutmeg
• 2 large egg yolks
• 8 asparagus spears
• 1 (8-ounce) boneless rib-eye steak
• Fine sea salt and ground black pepper
• 1 tablespoon ghee

• Baby lettuce leaves
• Cherry tomatoes

1. To make the bacon custard, combine the cooked bacon, 1 cup of the cream, and the nutmeg in a saucepan and bring to a gentle simmer. Remove from the heat and allow the flavors to infuse for 15 minutes. Strain and discard the bacon.
2. While the bacon soaks in the cream, place the egg yolks in a heatproof bowl (or insert for a double boiler) and whisk for 5 minutes or until doubled in size and lightened in color. Slowly pour a few tablespoons of the bacon cream into the yolks while whisking so the eggs do not curdle. Set the bowl on top of a pot of simmering water (or the base of the double boiler).
3. Pour the rest of the bacon-infused cream into the bowl over the pot of simmering water. Heat gently, while stirring, until the mixture is thick and coats the back of a spoon, about 7 minutes. Transfer the custard to a clean bowl and set that bowl over a bowl of ice water to cool the custard. When cool, place the custard in the refrigerator to chill completely. For a fancy presentation, transfer the custard to a piping bag, if desired. Leave the custard in the refrigerator until you’re ready to garnish the plates. (Note: The custard can be made 2 days ahead and stored in an airtight container in the refrigerator. Do not freeze.)
4. To make the asparagus puree, trim the woody ends off the stalks and chop the asparagus into 1-inch pieces. Place the asparagus in a pot of boiling water and cook until tender, about 5 minutes (up to 7 minutes for thicker asparagus). Drain well and place in a blender. Add the remaining ¼ cup of heavy cream and puree until smooth. Add salt to taste and set the puree aside. (Note: The puree can be made up to 2 days ahead and stored in an airtight container in the refrigerator.)
5. To make the steak, pat the steak dry with a paper towel, season well on all sides with salt and pepper, and allow to sit at room temperature for 10 to 15 minutes. Heat the ghee in a cast-iron skillet over medium heat. When hot, add the steak and sear for 5 minutes. Flip the steak and cook for another 3 to 5 minutes, depending on how well-done you like it (see chart at left). (A total of 8 minutes’ cooking time will give you a medium-rare steak.) Remove the steak from the pan and allow it to rest on a cutting board for 10 minutes, then slice the steak into ½-inch-thick slices.
6. Place a dollop of asparagus puree on each plate and smear it with the back of a spoon. Arrange the sliced rib-eye on the plates. Garnish with baby lettuce and tomatoes and squirt circles of bacon custard around each plate.
7. This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the steak on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.