Date Nights for One with Executive Chef Matt Jordan

Eating well nourishes the soul.  Cooking for yourself should be craveable and bring enjoyment.  Let me help you in the kitchen with my new portfolio of decadent, gourmet, and accessible recipes to make-at-home.  Enjoy!

Scallion Peanut Crusted Rib Eye Steak with Roasted Radishes and Horseradish Crema Sauce

Steak.  Need I say more?  Use a cast iron skillet to sear the beef, and be generous with the seasoning.  The crust on the steak is lights-out and adding the Scallion Peanut Crust brings freshness. 

Plus, the serrano peppers add heat.  And the Roasted Radishes…  These are insane.  I know it might seem out of the ordinary, but trust me… they’re the bomb.  They take on a beautiful, potato-like texture and flavor.  A hearty meal that’s fresh and craveable.  A match made in heaven. 

Cast Iron Rib Eye Steak


  • 1 each (10 oz) Rib Eye Steak
  • Kosher Salt
  • Freshly Cracked Black Pepper
  • 2 Tablespoons crushed coriander seeds
  • 2-3 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons butter, unsalted


  1. Temper the steak at room temperature for 30-minutes.  This will enable to steak to cook evenly.
  2. Season the steak liberally with kosher salt, freshly cracked black pepper, and the crushed coriander.  Press the seasoning into the steak on each side.
  3. Heat a large cast-iron skillet to medium-high heat.  When the pan is hot, add the extra virgin olive oil.
  4. Add the steak to the pan.  Don’t move it.  Cook for 1-2 minutes. 
  5. Flip the steak and cook an additional 1-2 minutes.
  6. Repeat this process on both sides, 1-minute on each side.
  7. Add the butter.  When it is melted, turn off the heat and baste the steak with a spoon for 15-30 seconds.  This will yield a medium-cooked steak.
  8. Remove the steak from the pan.  Rest for 10-minutes before slicing.
  9. Top the steak with the Scallion Peanut Crust.

Scallion Peanut Crust


  • 1 bunch scallions, thinly sliced
  • 2 each serrano peppers, minced
  • ½ cup roasted peanuts, chopped/crushed
  • ½ teaspoon freshly cracked black pepper
  • Kosher Salt to taste
  • 4 Tablespoons extra virgin olive oil


  1. Mix all of the ingredients together in a bowl.  Season to taste.
  2. Refridgerate until service – this can be made ahead of time.

Roasted Radishes


  • 2 bunches radishes, stems removed and washed
  • 2 Tablespoons extra virgin olive oil
  • 1 bulb garlic, cut in half horizontally
  • Kosher salt to taste
  • Freshly cracked black pepper to taste


  1. Preheat the oven to 450°F.
  2. Toss the radishes and garlic bulb halves in the extra virgin olive oil.  Place on a small baking tray, and season the radishes with kosher salt and freshly cracked black pepper.
  3. Roast the radishes in the oven for 15 to 20-minutes, or until tender and golden brown.
  4. Remove from the oven, and serve hot.

Horseradish Crema Sauce


  • ½ cup sour cream
  • 2 Tablespoons jarred horseradish
  • 1 lemon, zested and juiced
  • ½ teaspoon freshly cracked black pepper
  • Kosher salt to taste


  1. Stir the ingredients together in a small bowl until smooth.  Serve cold underneath the steak when plating.

More About Matthew Jordan:
Matthew Jordan is an Executive Chef and 7-Time Food Network Competition Show Veteran – winner of Comeback Kitchen Season 2 and Cutthroat Kitchen.  He was voted “Most Influential in the Valley Food” by Arizona Foothills Magazine 2017, 2021.  Jordan is a Television Host and On-Air Personality as seen on The List TV Show, Young Hollywood, NBC, ABC, and FOX.  He is a Karate Black Belt and Triathlete.  Jordan is a graduate of The Culinary Institute of America, Hyde Park, NY.  Find him online at:

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