| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 3 tablespoons Dijon mustard
- 1 to 2 cloves garlic, minced
- 1 shallot, finely diced
- Leaves from 2 sprigs fresh thyme, finely chopped
- Leaves from 1 sprig fresh rosemary, finely chopped
- Leaves from 1 small bunch parsley, chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, grated
- 6 red potatoes (about 1 1/2 pounds)
- Kosher salt
- Two 1 1/2-inch-thick bone-in rib-eye steaks
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 3 cloves garlic
- 3 to 4 sprigs fresh thyme
- 2 large sprigs fresh rosemary
- 2 tablespoons unsalted butter
Instructions
- For the compound butter: To the bowl of a food processor, add the butter, Dijon, garlic, shallots, thyme, rosemary, parsley and salt and pepper to taste. Process until fully combined, then season with more salt, if needed. Lay out a large piece of plastic wrap. Place the compound butter in the center and roll the plastic wrap around it, twisting both ends so it is in the shape of a log. Place in the fridge to set until firm, at least 20 minutes. The compound butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.
- Meanwhile, preheat the oven to 420 degrees F.
- For the smashed potatoes: Combine the olive oil and grated garlic in a small bowl and set aside. Place the potatoes in a medium saucepan and cover with cold water by 1 to 2 inches. Season the water generously with salt and bring to a boil over high heat. Reduce the heat and cook the potatoes at a low boil until fork tender, 20 to 25 minutes. Drain the potatoes and transfer a rimmed baking sheet. Using the bottom of a cup, gently smash the potatoes into patties. Drizzle with the garlic oil and bake until the skin is crispy, 8 to 10 minutes. When the potatoes are done, remove them from the oven and keep warm.
- For the steak: Meanwhile, line a sheet pan with a rack and set aside. Season the steaks liberally with salt and pepper and drizzle with olive oil on both sides. Heat a large cast-iron skillet over medium-high heat. Add the steaks and cook, undisturbed, for 1 1/2 to 2 minutes. Flip the steaks and add the garlic, thyme, rosemary and butter. Using a sauce spoon, baste the steaks with the melted butter and aromatics and cook 1 1/2 to 2 minutes more. Transfer the steaks and aromatics to the prepared sheet pan and cook in the oven until the internal temperature registers 140 degrees F, 10 to 12 minutes.
- Transfer them to a cutting board and allow to rest for at least 5 minutes. Remove the bone from each steak and slice the meat against the grain. Season to taste with salt.
- Slice six 1/2-inch coins of compound butter. Plate the steak, top with the compound butter and serve with the smashed potatoes.
Reviews
I watched this recipe on Worst Cooks in America .. loved Carla Hall being a cohost .. these potatoes are easy and super good