The Best Steak & Potatoes in Under 30 Minutes

Von Matty Matheson · 30 Min.

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Zubereitung

1. Season the rib-eye well on all sides with kosher salt and black pepper. Heat a cast-iron pan in the Gozney until very hot, add a drizzle of canola oil, and sear the steak on both sides until well browned. Keep cooking to your desired internal temperature, then move the steak to a wire rack over a tray to rest.
2. Split the scallions: thinly slice the white bottoms for the salad and finely chop the green tops for the butter.
3. Return the pan with the steak drippings to the heat and add the butter to melt. Stir in the chopped green scallion tops and return the pan to the Gozney until lightly roasted and fragrant. Set aside as the steak butter.
4. Blanch the fingerling potatoes in well-salted boiling water until just par-cooked, about 10 minutes. Drain and let cool slightly.
5. Heat a clean pan with a drizzle of canola oil. Gently smash each potato on a board, transfer to the hot pan, season with salt, and roast in the Gozney until golden brown and crisp.
6. Put the sour cream in a small bowl, add the zest of one lemon, and season generously with cracked black pepper. Set aside.
7. In a large bowl, toss the mixed lettuce with the sliced scallion whites, olive oil, sherry vinegar and salt until evenly coated.
8. Slice the tomatoes onto a serving plate, season with salt and cracked black pepper, and drizzle generously with olive oil.
9. Slice the rested steak against the grain and arrange on a platter. Spoon the scallion butter over it, then finish with a squeeze of lemon juice and an extra crack of black pepper.

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