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

• 1 (1 3/4"-thick) bone-in rib eye (about 675g .)

• 1 1/2 cucharaditas de sal kosher, dividida, más al gusto

• 1/2 cucharaditas de pimienta negra recién molida

• 450g baby Yukon Gold potatoes

• 1/2 cebolla de verdeo, finamente picada

• 20ml sherry vinegar

• 120ml de aceite de oliva virgen extra

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

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

• 1 cucharadita de ralladura de naranja finamente rallada

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.