‘meat And Potatoes’* Recipe

Bring steak to temperature

Remove the bone-in ribeye from the refrigerator at least 30–45 minutes before cooking so it reaches near room temperature. Pat dry thoroughly with paper towels.

Season both sides and the edge generously with kosher salt (about 2 tsp total) and freshly ground black pepper. Press the seasonings into the meat.

Preheat a heavy skillet (cast iron recommended) over medium-high to high heat until very hot, about 5 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Sear the steak: place the ribeye in the hot pan and do not move for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Tilt the pan, add 2 tablespoons butter, smashed garlic cloves, and thyme sprigs. As the butter foams, spoon the butter, garlic, and thyme over the steak (baste) for another 1–2 minutes to develop flavor.

Check internal temperature with an instant-read thermometer: for medium-rare remove at 125–127°F (52–53°C). If the steak is very thick and needs finishing, transfer the pan to a 400°F (200°C) oven for 3–6 minutes until desired temperature is reached.

Transfer the steak to a cutting board, tent loosely with foil and rest for 6–10 minutes. Resting completes carryover cooking and keeps juices in the meat.

Place the peeled, cubed Yukon Gold potatoes in a pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 12–15 minutes depending on size.

While the potatoes cook, warm the milk, butter (4 tbsp) and cream in a small saucepan until butter melts and mixture is hot but not boiling. Keep warm.

Drain the cooked potatoes well and return them to the still-warm pot. Over low heat, briefly dry the potatoes for 30–45 seconds to remove excess moisture, stirring gently.

Pass the potatoes through a potato ricer or mash with a fine masher into a bowl for a very smooth texture. Gradually add the warm milk–butter–cream mixture, stirring until silky and smooth. Season with 1 tsp salt and 1/2 tsp white or black pepper. Taste and adjust seasoning. Keep warm until plating.

While the steak rests, make the jus in the same skillet used for the steak to capture browned fond. Remove excess fat if there is more than 1 tablespoon, leaving about 1 tsp or 1 tbsp for flavor. Add 1 tsp olive oil if pan is dry and place over medium heat.

Add the finely minced shallot and sauté until translucent and fragrant, about 1–2 minutes. Deglaze the pan with 1/4 cup red wine (if using), scraping up the browned bits, and reduce by half, about 1–2 minutes.

Add 1 cup beef demi-glace or concentrated beef stock and simmer until the sauce coats the back of a spoon and is reduced slightly, about 3–5 minutes. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Remove from heat and swirl in 1 tablespoon cold unsalted butter to finish and give the jus a glossy sheen. Taste and adjust seasoning. Keep warm.

Slice the rested ribeye against the grain into 3/4–1 inch thick slices. Spoon a generous portion of potato purée in the center of each plate.

Fan 2–3 slices of ribeye over or beside the purée. Spoon warm jus around or over the meat (do not drown the dish). Sprinkle chopped chives or parsley over the purée and meat for color.

Serve immediately so the steak is hot and the purée is creamy.