Level: Easy
Total: 1 hr 15 min
Active: 30 min
Yield: 2 servings
Ingredients:
Compound Butter:
Smashed Potatoes:
Steak:
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
Directions:
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 castiron 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.
