Steak & Potatoes Recipe

Cure the steak

Pat the 10 oz NY strip dry with paper towel. On a cutting board or tray, brush one side lightly with 1 tbs honey. Sprinkle the honey-coated side with 0.5 tsp crushed juniper berries and 0.75 tsp sea salt. Flip and season the opposite side with the remaining 0.75 tsp sea salt and 0.5 tsp black pepper. Let sit at room temperature for 20–30 minutes while you prepare the other components (this short cure/sweet glaze will lightly flavor the exterior and encourage a nice crust).

Sear and rest

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tbs neutral oil and swirl. Place the steak, honey side down, into the pan—press briefly so full contact is made. Sear 2–3 minutes without moving until a deep brown crust forms. Flip and sear the second side 2 minutes for medium-rare (internal ~125–130°F / 52–54°C). During the second minute, add 1 tbs unsalted butter and, if desired, baste the steak by tipping the pan and spooning melted butter over the top for 30–45 seconds. Remove steak to a cutting board and tent loosely with foil; rest 6–8 minutes before slicing.

Preheat oven to 300°F (150°C). If using small whole potatoes, leave skins on; if larger, halve or quarter so pieces are uniform and roughly bite-sized. Place potatoes in an ovenproof baking dish snugly in a single layer. Add 0.75 cups duck fat so the potatoes are mostly submerged (use slightly less if dish is full; they should be coated and partly submerged). Add 2 smashed garlic cloves and 2 thyme sprigs. Season with 0.5 tsp salt and 0.25 tsp pepper and stir gently to distribute. Cover the dish tightly with foil or a lid.

Bake gently for 1 hour 15 minutes to 1 hour 30 minutes, or until potatoes are tender when pierced with a knife and edges begin to blister. Remove from oven, discard thyme stems and garlic. For a crisped finish: heat a skillet over medium-high, add a small spoon of the duck fat from the dish, and sear potatoes in batches until golden and crisp on the edges, about 2–3 minutes per side. Toss with 1 tbs chopped parsley and adjust seasoning to taste.

If you haven’t roasted the poblano: char the poblano over a gas flame or under a broiler until blackened all over, then place in a bowl and cover with plastic for 10 minutes. Peel, seed and finely chop one poblano.

Heat 1 tsp neutral oil in a small saucepan over medium heat. Add 2 tbs finely chopped onion and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Stir in 1 tbs tomato paste and cook 1 minute to remove raw flavor. Add 8 oz chopped ripe tomatoes (or drained canned) and the chopped poblano. Add 1.5 tbs brown sugar, 1 tbs apple cider vinegar, 0.5 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer, then reduce heat and cook 12–15 minutes until mixture has reduced and thickened.

Taste and adjust seasoning. Let cool slightly, then transfer to a blender or use an immersion blender and purée until smooth. For a silky ketchup, pass through a fine mesh sieve. Refrigerate until ready to use; will keep 3–4 days.

In a small bowl combine 0.5 cup mayonnaise, 1 tsp Calabrian chili paste, 0.5 tsp lemon juice, 0.25 tsp grated garlic, and 0.125 tsp salt. Whisk until uniform and taste; add a touch more lemon or Calabrian paste to balance heat and acidity. Refrigerate until plating.

Slice the rested steak across the grain into 1/4–1/2-inch slices. Arrange a portion of duck fat confit potatoes on each plate. Place steak slices fanned alongside the potatoes. Dot or pipe 1–2 tablespoons of Calabrian mayo near the steak and spoon 1–2 tablespoons of poblano ketchup as a contrasting smear or small pool. Sprinkle flaky sea salt lightly over the steak and potatoes, scatter microgreens or herb sprigs, and serve immediately.