Steak & Potatoes

Season steak generously with salt and pepper. Let sit at room temperature while you prep everything else.

Medium-dice potatoes. If not cooking immediately, keep in cold water to prevent browning. Drain and dry well before cooking.

Heat canola oil in a medium pan (enough to coat the bottom generously). Use a pan large enough so potatoes aren’t crowded. Once oil is hot, add potatoes in a single layer. Let them sit initially, then toss occasionally so all sides crisp evenly. Cook until golden and crispy on all sides. Remove and set aside on a paper towel or rack.

Blanch carrots in salted water for ~4 minutes. Transfer immediately to an ice bath to stop cooking.

When ready to serve, heat butter in a small pan. Add carrots and sugar. Toss until evenly glazed and glossy.

Heat a small amount of canola oil in a cast iron or heavy pan until shimmering. Sear steak fat-side down first until rendered and browned. Lay steak flat and sear until deep color develops.

Flip steak and lower heat. Add butter, garlic, and thyme or rosemary if using. Baste continuously.

Cook to desired doneness, then remove steak and let rest DO NOT cut immediately. NOTE: steak will continue to cook once removed from pan due to carry over heat, so pull steak off pan a couple degrees lower than your desired temperature.

Keep pan as-is (do not clean). Add shallots to residual fat and cook ~1 minute. Turn off heat and pour in red wine. Note: this may cause a flambe reaction, so remove pan from heat before adding wine. Return to heat and reduce wine by ~70%.

Add chicken stock and reduce by ~50–60% until lightly nappé consistency.

Turn off heat. Whisk in cold butter until glossy. Finish with parsley.

Rewarm carrots if needed. Slice steak against the grain. Plate steak with sauce, potatoes, and carrots arranged cleanly.