advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Seared Rib-Eye Steak with Smashed Potatoes

  • Prep:
  • Total Time:
  • Servings: 2
Seared Rib-Eye Steak with Smashed Potatoes

Photography: Linda Pugliese

Ingredients

  • 1 2-pound bone-in rib-eye steak (about 2 inches thick)
  • Coarse salt and freshly ground pepper
  • 1 pound small potatoes, preferably in a mix of colors
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 4 sprigs fresh thyme
  • 1 tablespoon unsalted butter, room temperature
  • 1/2 scallion, thinly sliced (1 tablespoon)

Directions

  1. Preheat oven to 425 degrees. Let steak stand until room temperature.

  2. Bring potatoes to a boil in generously salted water. Cook until fork-tender, about 8 minutes. Drain and let cool slightly. Brush a rimmed baking sheet with 1 tablespoon oil. Lightly crush each potato on sheet with palm to 1/2-inch thickness. Brush with 1 tablespoon oil. Season with salt and pepper, and scatter thyme on top. Roast until golden and crisp, about 25 minutes, rotating sheet once.

  3. Meanwhile, combine butter and scallion in a bowl. Season with salt. Heat a large cast-iron or other heavy skillet over medium-high heat, 2 minutes. Pat steak dry and rub with remaining 1 teaspoon oil. Season generously with salt and pepper and place in hot pan. Cook until browned, about 5 minutes a side. Transfer skillet to oven. Roast alongside potatoes until a thermometer inserted in thickest part of steak reads 130 degrees for medium-rare, 10 to 12 minutes. Transfer steak to a platter, top with scallion butter, and let rest 10 minutes before slicing. Serve with potatoes.

Related Topics