Categories: Meals

Ingredients

• 2 tbsp. black peppercorns
• 16 to 20 red-skinned potatoes, quartered
• 2 tbsp. olive oil
• Kosher salt
• 2 rib-eye steaks
• 1 tbsp. unsalted butter
• 5 shallots, minced
• 2 tbsp. red wine vinegar
• 2 tbsp. Dijon
• 1 tbsp. Worcestershire
• 1 cup beef stock
• Flaky sea salt

Directions

1. ok the peppercorns: Preheat the oven to 300. Bring a small pot of water to a boil over medium heat. Put the peppercorns in a fine-mesh sieve and add to the water; simmer for 2 to 3 minutes. Remove the sieve and let the peppercorns drain.

2. Spread the peppercorns on a baking sheet and place in the oven. Bake until dry, 8-10 minutes.

3. ast the Potatoes: Raise the oven temp to 375. Toss the potatoes with the olive oil in a large bowl and season with kosher salt.

4. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer on the pan.

5. Put the baking sheet in the center of the oven and roast until the potatoes are browned and tender, 20 to 30 minutes.

6. Season the steaks: While the potatoes cook, use the bottom of a small skillet to crush the peppercorns on the baking sheet—they should break into coarse crumbs.

7. Season the steaks on both sides with kosher salt, then press them into the crushed peppercorns.

8. Cook the steaks: Heat a large cast-iron skillet over medium heat until it begins to visibly smoke. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan in a single layer.

9. Turn the heat to medium and brown the steaks on the first side, 4 to 8 minutes, depending on the thickness. Flip the steaks using the tons and brown on the second side, 4 to 6 more minutes.

10. ke the temp of the steaks. Medium rare is 130-135. Place the steaks on a rack set on a baking sheet to rest while you make your sauce.

11. Remove the excess grease from the skillet. Add the butter and shallots and cook, stirring, until translucent, 3 to 5 minutes. Add the vinegar and cook until the liquid reduces almost completely, about 1 minute.

12. Whisk in the mustard and Worcestershire, then add the stock and reduce until decently thickened, 3 to 5 minutes. Taste for seasoning and add salt and pepper, if necessary.

13. Serve the steaks: Place the steaks on plates and spoon the sauce on top. Arrange the potatoes next to the steaks. Sprinkle with flaky sea salt.

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