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Gallery Seared Rib-Eye Steak with Smashed Potatoes Credit: Linda Pugliese Recipe Summary prep: 15 mins total: 1 hr Servings: 2
Ingredients Ingredient Checklist 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)
Gallery Seared Rib-Eye Steak with Smashed Potatoes Credit: Linda Pugliese
Recipe Summary prep: 15 mins total: 1 hr Servings: 2
Gallery
Seared Rib-Eye Steak with Smashed Potatoes Credit: Linda Pugliese
Seared Rib-Eye Steak with Smashed Potatoes
Credit: Linda Pugliese
Seared Rib-Eye Steak with Smashed Potatoes
Recipe Summary prep: 15 mins total: 1 hr Servings: 2
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 2
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 2
2
Ingredients
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
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.
Reviews
Add Rating & Review 46 Ratings 5 star values: 7 4 star values: 3 3 star values: 19 2 star values: 8 1 star values: 9
Reviews
Add Rating & Review 46 Ratings 5 star values: 7 4 star values: 3 3 star values: 19 2 star values: 8 1 star values: 9
Add Rating & Review
46 Ratings 5 star values: 7 4 star values: 3 3 star values: 19 2 star values: 8 1 star values: 9
46 Ratings 5 star values: 7 4 star values: 3 3 star values: 19 2 star values: 8 1 star values: 9
46 Ratings 5 star values: 7 4 star values: 3 3 star values: 19 2 star values: 8 1 star values: 9
5 star values: 7 4 star values: 3 3 star values: 19 2 star values: 8 1 star values: 9
All Reviews for Seared Rib-Eye Steak with Smashed Potatoes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Rib-Eye Steak with Smashed Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
