Seared Rib-Eye Steak with Smashed Potatoes
- Total Time:
- Servings: 2
Photography: Linda Pugliese
- 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)
Preheat oven to 425 degrees. Let steak stand until room temperature.
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.
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.