Ingredients:

  • 5 lbs Baby Potatoes (680g), quartered
  • 2 Tbsp Neutral High-Heat Oil (30ml, Grapeseed or Canola)
  • 1 tsp Kosher Salt (5g)
  • ½ tsp Black Pepper (2.5g)
  • 4 Steaks (6-8oz each, Ribeye, Sirloin, or New York Strip, 1-inch thick)
  • 1 Tbsp Neutral High-Heat Oil (15ml, fresh)
  • 1 tsp Kosher Salt (flaky sea salt preferred)
  • ½ tsp Freshly Cracked Black Pepper
  • 4 Tbsp Unsalted Butter (60g), cut into four pieces
  • 6 cloves Garlic, smashed and roughly chopped
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary

Instructions:

  1. Prep Steak: Remove steaks from the refrigerator 45 minutes prior to cooking. Pat them thoroughly dry with paper towels (crucial for a good crust). Season aggressively on all sides with salt and pepper. Prep Potatoes: Quarter the baby potatoes so they are roughly the same size. Toss with 2 Tbsp oil, salt, and pepper.
  2. Heat Skillet: Place a 12-inch cast iron skillet over medium-high heat. Add the seasoned potatoes. Sauté: Cook the potatoes, stirring occasionally, for 15–20 minutes, until tender on the inside and deeply golden and crisp on the outside.
  3. Remove: Once potatoes are cooked, use a slotted spoon to remove them from the skillet, leaving any residual oil and fat behind. Set the potatoes aside in a warm bowl.
  4. Increase Heat: Return the skillet to the stove and increase the heat to high. Allow the pan to get screaming hot (2–3 minutes). Add 1 Tbsp of fresh oil.
  5. Sear: Place the seasoned steaks carefully in the hot skillet. Sear for 3–4 minutes without touching, until a deep brown crust forms. Flip the steaks and immediately reduce the heat to medium.
  6. Add Basting Ingredients: Add the butter pieces, chopped garlic, thyme, and rosemary to the side of the pan. Let the butter melt quickly and foam.
  7. Baste and Finish: Tilt the pan slightly and continuously spoon the foaming garlic butter mixture over the steaks for 1–2 minutes. Remove steaks when they reach desired internal temperature (e.g., 125°F for Medium Rare).
  8. Rest: Remove the steaks and herbs from the pan and place them on a cutting board. Tent loosely with foil and allow them to rest for a non-negotiable 10 minutes.
  9. Reheat Potatoes: While the steaks rest, return the skillet (with the remaining garlic butter and fond) to medium heat. Add the reserved potatoes and toss quickly to coat thoroughly in the pan juices. Cook for 1–2 minutes until piping hot.
  10. Assemble: Slice the rested steak against the grain. Divide the buttery potatoes among four plates. Top with the sliced steak and drizzle any remaining pan juices and butter from the skillet or the cutting board over the entire dish.