Rib-Eye Steak and Crispy Smashed Potatoes for Two

Ingredients for Rib-Eye Steak and Crispy Smashed Potatoes for Two

• 1 (1 3/4"-de espessura) bife de costela com osso (cerca de 675g.)

• 1 1/2 teaspoons kosher salt, divided, plus more

• 1/2 colher de chá de pimenta-do-reino moída na hora

• 450g baby Yukon Gold potatoes

• 1/2 chalota, finamente picada

• 20ml sherry vinegar

• 120ml de azeite de oliva extra-virgem

• 1/4 cup finely chopped parsley (from about 1/2 bunch)

• 1/4 cup finely chopped basil (from about 1/2 bunch)

• 1 colher de chá de raspas de laranja finamente raladas

• 1/2 teaspoons smoked Spanish paprika

Season steak with 1/2 teaspoons salt and 1/2 teaspoons pepper. Let sit at room temperature 1 hour.

Meanwhile, fill a large pot with about 1" water and season with a big pinch of salt. Set a steamer basket in pot. Cover and bring water to a boil. Add potatoes, cover, and steam until fork-tender, 20–25 minutes. Remove steamer basket with potatoes from heat and let cool to room temperature. Crush each flat with the back of a spatula to about 1" thick (the skins will split and some potato flesh might crumble, which is fine).

While potatoes cook, cover shallots with vinegar in a small bowl. Let sit at least 10 minutes and up to 30. Pour oil over, then stir in parsley, basil, orange zest, and 1/4 teaspoons salt; set sauce aside until ready to serve.

About half an hour before you want to eat, heat a large heavy skillet (preferably cast iron) over high. Using tongs, hold fat cap of steak against skillet while it heats until enough oil to coat pan is rendered, about 2 minutes. Lay steak down in hot beef fat and cook over high heat, turning every 2 minutes, until a deep brown crust forms and an instant-read thermometer inserted into thickest part of steak registers 49°C for medium-rare, 12–15 minutes. Transfer to a cutting board and let rest 10 minutes.

Heat skillet with beef fat over medium. Add potatoes and paprika; season with remaining 3/4 teaspoons salt. Cook, turning once, until potatoes are golden brown and crisp, about 10 minutes.

Cut meat from bone and slice against the grain into thick slices. Transfer steak and potatoes to a platter. Drizzle some green sauce over and serve with remaining sauce alongside.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.