Rib-eye steak and crispy smashed potatoes for two people

Ingredients for Rib-eye steak and crispy smashed potatoes for two

• 680 g bone-in rib eye, about 1.5 cm thick

• 7.5 g kosher salt, divided, plus more

• 2.5 g freshly ground black pepper

• 450 g baby Yukon Gold potatoes

• 1/2 shallot, finely chopped

• 20 ml sherry vinegar

• 60 ml extra-virgin olive oil

• 15 g finely chopped parsley, from about 1/2 bunch

• 15 g finely chopped basil, from about 1/2 bunch

• 5 g finely grated orange zest

• 2.5 g smoked Spanish paprika

How to make Rib-eye steak and crispy smashed potatoes for two

1. Season the steak with ½ tsp salt and ½ tsp pepper. Allow it to sit at room temperature for 1 hour.

2. Meanwhile, fill a large pot with approximately 2.5 cm of water and add a generous pinch of salt. Place a steamer basket in the pot, cover, and bring the water to a boil.

3. Add the potatoes to the steamer basket, cover, and steam until fork-tender, about 20–25 minutes.

4. Remove the steamer basket with the potatoes from the heat and let them cool to room temperature. Crush each potato gently with the back of a spatula until they are about 2.5 cm thick, allowing the skins to split and some flesh to crumble.

5. While the potatoes are cooking, cover the shallots with vinegar in a small bowl. Let them marinate for at least 10 minutes and up to 30 minutes.

6. Pour oil over the shallots, then stir in the parsley, basil, orange zest, and ¼ tsp salt. Set the sauce aside until ready to serve.

7. About 30 minutes before you plan to serve, heat a large heavy frying pan (preferably cast iron) over high heat.

8. Using tongs, hold the fat cap of the steak against the frying pan while it heats, allowing the fat to render and coat the pan, for about 2 minutes.

9. Lay the steak in the hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into the thickest part of the steak registers 50°C for medium-rare, about 12–15 minutes.

10. Transfer the steak to a cutting board and let it rest for 10 minutes.

11. Heat the frying pan with the rendered beef fat over medium heat. Add the crushed potatoes and paprika, and season with the remaining ¾ tsp salt. Cook, turning once, until the potatoes are golden brown and crisp, about 10 minutes.

12. Cut the meat from the bone and slice against the grain into thick slices.

13. Transfer the steak and potatoes to a serving platter. Drizzle some of the green sauce over the top and serve the remaining sauce on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.