| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt
- Four 2-inch thick boneless rib eye steaks
- 1 stick (8 tablespoons) unsalted butter
- 3 cloves garlic, crushed
- 4 to 6 sprigs fresh thyme
- Crispy Smashed Potatoes and Horseradish, recipe follows
- Oil, for frying
- 1 pound fingerling potatoes
- Salt
- 1/2 cup sour cream
- 1/2 cup prepared horseradish
- 1/2 cup mayonnaise
Instructions
- Heat a large cast-iron pan over high heat.
- Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
- Preheat oil in a deep fryer to 350 degrees F.
- Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
- Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
- Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
- Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1300 |
| Total Fat | 118 g |
| Saturated Fat | 37 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 45 g |
| Cholesterol | 217 mg |
| Sodium | 995 mg |
Reviews
Oh my word this recipe is beyond delicious! The steak is melt-in-your-mouth delicious and the sauce—-to die for!